Cool Raspberry Peach Pie

• 1-1/2 cups crushed reduced-fat vanilla wafers (about 45 wafers)
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 egg white
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 cup water
• 4 cups sliced peeled fresh peaches or frozen unsweetened peach slices, thawed (about 1-1/2 pounds)
• 3 cups fresh raspberries

1. In a food processor, combine the wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened.
2. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375u0b0 for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
3. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add peaches; stir to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in raspberries. Spoon into prepared crust. Chill until set. Refrigerate leftovers.

vanilla wafers, sugar, butter, egg, sugar, cornstarch, water, peaches, fresh raspberries

Taken from www.tasteofhome.com/recipes/cool-raspberry-peach-pie/ (may not work)