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1
To prepare crust:
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2
Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl.
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3
Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible.
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4
Add sour cream and oil; toss with a fork to combine with the dry ingredients.
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5
Sprinkle water over the mixture.
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6
Toss with a fork until evenly moist.
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7
Knead the dough with your hands in the bowl a few timesthe mixture will still be a little crumbly.
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8
Turn out onto a clean surface and knead a few more times, until the dough just holds together.
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9
Divide the dough in half and shape into 5-inch-wide disks.
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10
Wrap each in plastic and refrigerate for at least 1 hour.
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11
Meanwhile, prepare filling:
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12
Combine peaches, raspberries, 23 cup sugar and lemon juice in a large bowl; toss well to coat.
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13
Let stand for 5 minutes.
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14
Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes.
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15
Pour the collected juice into a small saucepan.
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16
Return the fruit to the large bowl.
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17
Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes.
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18
Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved.
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19
To assemble & bake pie:
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20
Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 375F.
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21
Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
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22
Roll one portion between sheets of parchment or wax paper into a 12-inch circle.
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23
Peel off the top sheet and invert the dough into a 9-inch pie pan.
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24
Peel off the remaining paper.
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25
Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan by 1 inch.
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26
Scrape the filling into the crust.
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27
Roll the remaining portion of dough between sheets of parchment or wax paper into another 12-inch circle.
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28
Peel off the top sheet of paper and invert the dough onto the fruit.
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29
Trim the top crust so it overhangs evenly.
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30
Tuck the top crust under the bottom crust, sealing the two together and making a plump edge.
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31
Flute the edge with your fingers.
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32
Brush the top and edge with egg white and sprinkle with the remaining 1 teaspoon sugar.
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33
Cut 6 steam vents in the top crust.
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34
Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes.
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35
Let cool on a wire rack for at least 1 1/2 hours.
