Raspberry Peach Pie with Streusel Top

This makes a spectacular pie.  We used pineapple juice from concentrate and red raspberries to make this very good pie. You will need a deep-dish, nine-inch pie pan for this dessert.

Fruit filling:

3/4 cup pineapple juice
1/2 teaspoon vanilla extract
2/3 cup all purpose flour
3/4 cup brown sugar
3/4 cup fresh of frozen raspberries
5 cups ripe peaches, peeled and sliced (about five medium peaches)

Pie Crust:

2 cups all purpose flour
1/2 teaspoon salt
2/3 cup shortening
5-6 tablespoons cold water

Crumble Topping:

3/4 cup all purpose flour
1/3 cup brown sugar
1/2 cup old fashioned rolled oats
1 teaspoon cinnamon
6 tablespoons cold butter
1/2 cups chopped walnuts or pecans

To prepare the crust:

1. Mix the flour and salt together.  Cut in the shortening with a pastry knife until the pieces are the size of a pea.
2. Add the cold water a tablespoon at a time, tossing with a fork until all the flour is moistened.
3. Gather the pastry into a ball.  Flatten it on a countertop lightly dusted with flour.  Roll flat with a rolling pin until it is two inches larger than the inverted pie pan.
4. To remove the crust from the counter, fold the crust in fourths, lift, and place in the pie pan.  Unfold the crust, press into the pan, and trim and shape the top edge. 

To make the pie:

Preheat the oven to 375 degrees.
1. In a large bowl, whisk the juice, extract and flour together.
2. Add the brown sugar and stir till dissolved.
3. Add the raspberries and the peaches.  Stir to coat the fruit with the liquid mixture. 
4. For the streusel topping, mix the flour, brown sugar, oats, and cinnamon together.  Cut the butter into small prices and then cut into the mix with a pastry knife or two kitchen knives.  Add the nuts.
5. Place the fruit filling in a deep-dish, nine-inch pan.  Level the filling.  Cover with the streusel topping.
6. Bake for 25 minutes or until the topping begins to brown.