Peach/Raspberry Cobbler

Recipe from: Krista Lambert

Crust:
1 1/2 cups all purpose flour
1/2 cup ground pecans
1 1/2 tbsp granulated sugar
3 tbsp cold unsalted butter cut into small pieces
3 tbsp veg. shortening
2-3 tbsp ice water

To prepare crust, combine flour,sugar,and pecans. Cut in butter and shortening until crumbly. Add water and stir until dough holds together . Form a ball;wrap in plastic and refrigerate 45 min.  Preheat oven to 425. Roll Dough on floured surface into a 10 inch circle. Cut into strips.

Filling:
4 cups sliced,peeled peaches
1 1/2 cup raspberries
2/3 cup brown sugar
1/4 cup cornstarch
1/4 tsp salt
1 tbsp lemon juice
1 egg beaten with 1 tbsp water
2 tsp sugar

To prepare filling, combine peaches and raspberries. Add brown sugar,cornstarch,salt, and lemon juice;mix gently. Spoon filling into a greased 1 1/2 quart baking dish. Arrange dough strips in a lattice pattern over filling. Brush with beaten egg and sprinkle with sugar.

Bake 15 min at 425 deg. Reduce temp to 350 deg and bake 30 min,or until golden brown. Serves 8.