Ingredients
1
1/4 cups all-purpose flour
4
medium fresh peaches, peeled and sliced
Directions
1.
In a bowl, combine flour and salt.
2.
Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.
3.
Transfer to pie plate; trim and flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil.
4.
Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer.
6.
In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth.
7.
Stir into peach mixture.
8.
Bring to a boil; cook and stir for 1 minute or until thickened.
9.
Remove from heat ; cool to room temperature. Fold in raspberries.
11.
Refrigerate for at least 4 hours or overnight.
12.
Refrigerate leftovers.
New-York Restaurants
