| Crust |
| 1 1/2 Cups Flour |
| 1/2 Cup Ground Pecans |
| 1 1/2 Tbsp Sugar |
| 3 Tbsp Cold Unsalted Butter cut into small pieces |
| 3 Tbsp Shortening |
| 2-3 Tbsp Ice Water |
| Filling |
| 4 Cups Slice, Peeled Peaches |
| 1 1/2 Cup Raspberries |
| 2/3 Cup Brown Sugar |
| 1/4 Cup Cornstarch |
| 1/4 Tsp. Salt |
| 1 Tbsp Lemon Juice |
| Topping |
| 1 Egg beaten with 1 Tbsp Water |
| 2 Tsp Turbinado Sugar |
Crust:Place flour, pecans and sugar in a food processor. Pulse to combine. Add butter and shortening. Pulse until crumbly. Add water and stir until dough holds together. Form into a ball; wrap in plastic and refrigerate 45 minutes.Preheat oven to 425° Roll dough on floured surface into a 10-inche circle. Cut into 10 strips.
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 minutes. Reduce temperature to 350° and bake 30 minutes, or until golden brown. Let cool. Serves 8