Peach-Raspberry PieThis Peach-Raspberry Pie recipe was developed by EatingWell's Test Kitchen Manager, Stacy Fraser, a two-time pie-contest winner. It's one of my favorite pie recipes because Stacy's instructions are straightforward enough that even a non baker can get a result that will impress. Stacy says, "Even though this pie is healthier than a typical butter-crust pie it still meets my highest culinary standards with its whole-grain shell and tart, sweet filling."
To make this recipe healthy, Stacy developed the crust using whole-wheat pastry flour combined with all-purpose flour. It yields a tender crust with the added benefits of whole grains. Plus she cut down on saturated fat in the crust by replacing some butter with reduced-fat sour cream and canola oil (which is high in heart-healthy unsaturated fats). This crust is my standard for any fruit pie-like Deep-Dish Apple Pie-sometimes I make an extra batch or two of dough, wrap them up and throw them in the freezer to use later.
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