Cool Raspberry Peach Pie

1. 1

   In a food processor, combine the wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened.

2. 2

   Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375u00b0 for 8-10 minutes or until lightly browned. Cool completely on a wire rack.

3. 3

   In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add peaches; stir to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in raspberries. Spoon into prepared crust. Chill until set. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.