Cool Raspberry Peach Pie

Directions

• In a food processor, combine the wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened.
• Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add peaches; stir to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in raspberries. Spoon into prepared crust. Chill until set. Refrigerate leftovers.