Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
1/2
cup ground blanched almonds
1
teaspoon granulated sugar
3/4
teaspoon salt
1
cup cold butter
6
to 8 tablespoons ice water
1/2
cup granulated sugar
1/4
cup water
2
tablespoons cornstarch
5
cups sliced peeled peaches
1
teaspoon vanilla
1
bag (12 oz) frozen raspberries
2
tablespoons Gold Medal™ all-purpose flour
1
egg, slightly beaten
2
tablespoons turbinado sugar (raw sugar)
Preparation
In medium bowl, mix 2 1/4 cups flour, the almonds, 1 teaspoon granulated sugar and the salt. Cut in butter. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until moistened. Gather into a ball. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 1 hour. Heat oven to 350°F. In 3-quart saucepan, mix 1/2 cup granulated sugar, 1/4 cup water and the cornstarch. Stir in peaches. Cook over medium heat 7 to 9 minutes or until thickened. Stir in vanilla.
On lightly floured surface, roll 1 pastry round into 13-inch round. Fold into fourths; place in 9-inch glass pie plate. Unfold and ease into plate; press against bottom and side. Trim pastry 1 inch from edge of plate. In small bowl, toss raspberries and 2 tablespoons flour. Fold into peach mixture. Spoon into crust-lined plate. Roll remaining pastry into 11-inch round; cut into 1-inchwide strips. Arrange strips in lattice pattern over filling; trim ends. Seal and flute. Brush with egg; sprinkle with turbinado sugar. Bake 30 to 35 minutes or until crust is browned and filling is bubbly.
