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Ingredients

• 1 1/4 cups  whole-wheat pastry flour, (see Ingredient Note)
• 1 1/4 cups  all-purpose flour
• 2 tablespoons  sugar
• 1/2 teaspoon  salt
• 4 tablespoons  cold unsalted butter
• 1/4 cup  reduced-fat sour cream
• 3 tablespoons  canola oil
• 4 tablespoons  ice water
• 6 cups  sliced peeled peaches, (6-8 medium, ripe but firm; see Tip)
• 1 cup  fresh or frozen raspberries
• 2/3 cup  sugar, plus 1 teaspoon for sprinkling
• 1 tablespoon  lemon juice
• 3 tablespoons  cornstarch
• 1   large egg white, lightly beaten, for brushing

Description

A Lightened Pie Crust Plus The Tart-sweet Combination Of Peaches And Raspberries Is Truly A Winning Recipe. Make This When Peaches Are At Their Most Flavorful In Midsummer.

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