Peach-Raspberry Pie

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
427
FAT
51%
CHOL
18%
SOD
13%

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Ingredients for 10 servings

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1 1/4 cups all-purpose flour

6 cups sliced peeled peaches, (6-8 medium, ripe but firm; see Tip)

Crust

1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)

3 tablespoons canola oil

1 cup fresh or frozen raspberries

2 tablespoons sugar

1 tablespoon lemon juice

4 tablespoons ice water Filling

3 tablespoons cornstarch

4 tablespoons cold unsalted butter

1 large egg white, lightly beaten, for brushing

2/3 cup sugar, plus 1 teaspoon for sprinkling

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