peach and raspberry pie

simple, easy pastry crust (makes enough for two pies)

place in medium sized crock or mixing bowl:

2 cups all purpose flour

1 tsp. salt

1 tsp. baking powder

combine in liquid measuring cup:

1/2 cup salad oil

1/3 cup ice water

whip with fork to combine, then add to flour and mix with fork until all ingredients are wet.  don't overdo it or the crust will get tough.  place the ball of dough between two sheets of waxed paper and roll flat.  place the dough in a pie plate that has the sides moistened with milk, and form to plate.  trim excess with a knife and crimp the edges in your own definitive style.  

for peach raspberry pie, preheat the oven to 400 degrees, and combine the following:

for the struesel topping, combine with a fork and set aside:

1/2 cup softened butter or margarine

1/2 cup brown sugar (or half brown sugar and half toasted wheat germ for a healthy dash)

1 cup flour (I use a portion, or all whole wheat flour)

in another bowl:

6-7 fresh peaches, peeled and sliced (do this quickly to prevent them from browning)

toss with a bit with sugar and a dash of lemon juice

mix in a pint of fresh raspberries

spoon fruit gently into pie plates and crumble the struesel over the top.  bake at 400 degrees for 50-60 minutes, covering the top with foil until the last 10 minutes.