Peach Raspberry Pie with Lemon

PEACH RASPBERRY PIE

DOUGH 2 1/4 cups flour 1/2 tsp salt 1/2 cup solid vegetable shortening 5 tbs butter, cut in small pieces 6 tbs ice water FILLING 2 3/4 pounds peaches, peeled 3/4 cup sugar 2 tbs flour 1/2 pint fresh raspberries 2 tbs butter, cut in small pieces 1 tbs lemon juice 1 tbs each milk and sugar

DOUGH---Mix flour and salt in a bowl. Cut in shortening and butter until mixture resembles coarse crumbs. Sprinkle with water, then stir until mixture clumps together. Divide dough in half. Shape each half into a 1 inch thick disk. Wrap and refrigerate 1 hour. Heat oven to 400 degrees. On floured surface, roll out half the dough to a 12 inch round. Line 9 inch pie plate with dough, rolling overhang under around edge. Refrigerate. On a piece of floured wax paper, roll remaining dough into a 12 inch round. Cut with a jagged pastry wheel into 16 wedges. Slide wax paper, with wedges of dough onto a foil lined rimmed baking sheet, refrigerate. FILLING---Cut peaches in half, cut each half into 6 wedges. Mix sugar and flour in a bowl. Fold in peaches, then raspberries. Spread in pie plate. Dot with butter, sprinkle with lemon juice. Arrange wedges of dough over filling, pointed tips in center and overlapping as necessary. Brush with milk and sprinkle with sugar. Place on baking sheet. Bake 1 hour 20 min. or until crust is golden brown and filling bubbles. SERVE WARM OR AT ROOM TEMP. Makes 10 servings.*

Contributed by :
* Catsrecipes Y-Group