Ingredients
CRUST
1 ½ cups all-purpose flour
¼ tsp baking powder
½ tsp salt
½ cup plus 1 T shortening
4-5 T ice cold water
FILLING
1 can Comstock Peach Pie Filling
2 T fresh lemon juice
1 cup red raspberries
½ cup granulated sugar
2 T quick-cook tapioca
½ tsp cinnamon
¼ tsp nutmeg
TOPPING
2/3 cup quick oats
¼ cup all-purpose flour
¼ cup slivered almonds
¼ cup packed brown sugar
½ tsp cinnamon
3 T butter
Directions
CRUST
Whisk together flour, baking powder and salt. Cut in shortening until coarse crumbs form. Add cold water 1 T at a time, tossing with a fork until dough ball forms. Roll out pastry into 11-inch circle on lightly floured surface. Line 9-inch pie plate with pastry. Flute edges. Refrigerate for 15 minutes.
FILLING
Place peach filling in large bowl. Add lemon juice, stirring well. Fold in raspberries and set aside. Combine sugar, tapioca and spices in small bowl. Sprinkle over peach mixture. Toss to coat. Spoon evenly into prepared crust.
TOPPING
Combine oats, flour, almonds, brown sugar and cinnamon in bowl. Cut in butter with a fork until mixture forms coarse crumbs. Sprinkle over filling.
Bake 15 minutes in 400°F oven. Reduce oven temperature to 350°F. Continue baking for 30 minutes or until bubbly. Serve with whipped cream if desired. 8 tasty servings.