1-1/4 cups flour
1 tablespoon buttermilk powder
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 to 4 tablespoons ice water
4 to 5 large ripe peaches, peeled and sliced OR 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
1/2 c. fresh raspberries
1/2 cup sugar
2 tablespoons instant Clear Jel
1/2 teaspons ascorbic acid (optional, to preserver color)
1/8 teaspoon nutmeg
pinch of salt
To make the crust:
In a large bowl, whisk together the flour, buttermilk powder and salt. Cut or rub in the cold butter and shortening until the dough is crumbly. Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water the dough crumbles and won’t hold together. Flatten into a disk, wrap and refrigerate for 30 minutes or longer.
When ready to make the pie, preheat the oven to 450*F.
To make the filling:
Whisk together the sugar, instant Clear Jel, ascorbic acid, nutmeg and salt. Add the peaches and just a few of the raspberries, tossing to combine. Set aside.
To complete the pie:
Roll the chilled dough onto a well-floured surface and roll into a 14″ circle. Trim the edges into a scalloped design. Move the crust to a pie pan. Add the filling. Fold the edges of the crust up over the peaches, leaving the center uncovered.
Bake the pie for 40 to 45 minutes until the crust is golden. Remove from the oven and sprinkle with the remaining raspberries. Serve warm with whipped cream or ice cream.