Raspberry and Peach Pie RecipeLook at the photo of this Raspberry and Peach Pie Recipe!...fresh raspberries and peaches never tasted better! It's so quick and easy too! I made this pie last weekend, when we had the family over to visit.I choose this recipe because the peaches are so plentiful, (in season), at this time. I put a dollup of whipped cream on each slice, and everyone LOVED this recipe and suggested that I make it the next time they are over again! 
Ingredients FOR CRUST: 1/2 cup soft margarine (or butter)
FOR FILLING: 1 cup granulated sugar
Directions In a medium size bowl, combine the margarine, flour and the sugar and mix well. Blend, knead (mixture should form a ball), and press into pie plate. Prick the dough in several places to prevent the dough from bubbling up in the oven. Bake at 425° F for about 12 minutes, or until just starting to turn golden at the edges. In a cup, using a few spoons of the 1 cup water, mix the cornstarch till it forms a thick paste. In a pan, over medium high heat, mix the water and the sugar till the sugar is dissolved. Add the cornstarch/water mix and stir constantly to thicken, until mixture becomes clearer and reaches a full rolling boil. Remove from heat and stir in the jelly powder (Jello) and mix well. While still hot, add the fresh fruit stirring with a wooden spoon so as not to break apart all the fruit. Stir until just combined. Pour into prepared pie crust. Refrigerate. Top with whip cream before serving. *Note - if you are using a deep dish pie plate, you may want to do this recipe plus one half to better suit the pie plate size.
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