Pie Crust:

2 cups flour

1-1/2 tsp. sugar

3/4 tsp. salt

3/4 cup vegetable shortening (butter flavored)

1 egg, beaten

1-1/2 tsp. apple-cider vinegar

1/4 cup cold water

Sift together dry ingredients. Cut in shortening with pastry blender or knives until mixture looks like course crumbs. Mix egg, vinegar and water. Add to dry ingredients. Mix just until dough comes together. Chill for at least an hour, then roll out into a 9” or 10” pie pan.

Peach-Raspberry Cheesecake Filling:

8 ounce cream cheese, softened

14 ounce can sweetened condensed milk

1/4 cup lemon juice

6-8 peaches, sliced

1-1/2 cups fresh red raspberries

1/2 cup sugar

1/2 cup pie enhancer

3/4 tsp. vanilla extract

1/4 tsp. almond extract

Mix sugar and pie enhancer together with peaches. Beat cream cheese with condensed milk until smooth. Add lemon juice. Spread on bottom of prepared (unbaked) pie crust. Place peach-raspberry filling on top (placing raspberries between peaches gently).

Crumb Topping:

1 cup flour

2/3 cup packed light brown sugar

1/2 cup oats

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 cup unsalted butter, cold, cubed

1 cup shredded coconut

1/2 cup toasted sliced almonds

Cut butter into dry ingredients, adding toasted almonds last.

To Assemble:

Sprinkle crumbs on top of peach-raspberry mixture. Bake at 350 degrees for 50-60 minutes until golden brown. Garnish with anything you desire. Keep refrigerated!