Peaches n Cream Raspberry Heart Pie

This pie is chock full of lots of good nutritional things like peaches, raspberries, whole wheat, oats...and then of course, it has lots of sugar and butter too to make it Sugar Lovin worthy.

Ingredients:

Pie Crust
1/2 cup AP flour
1/2 cup Whole wheat flour
1/2 cup Rolled oats
1/4 tsp Salt
3/4 cup COLD butter, cubed
3/4 cup COLD butter flavor shortening
2-4 Tbsp Peach Schnapps
2-4 Tbsp Raspberry vodka

Pastry Cream Filling
1/2 cup Sugar
1/4 cup Cornstarch
1/8 tsp Salt
6 Large egg yolks
2 1/2 cups Milk
1 tsp Vanilla extract
2 Tbsp Butter

Peach & Raspberry topping
6 Medium peaches, peeled, pitted, sliced
1/2 cup Honey
2 tsp Lemon zest
3 Tbsp AP flour
1 pint Fresh raspberries

Method:
1.  Preheat oven to 425 degrees F.  In bowl of stand mixer or food processor, combine flours, oats, and salt.  Add in cubed cold butter and shortening, mix until you have a crumbly, mealy texture. 

2.  Add a tablespoon of peach schnapps and then a tablespoon of raspberry vodka and mix.  If pie dough comes together and scrapes the bowl clean, you don't need to add anymore to the dough.  If not, continue to add them alternating flavor 1 Tbsp at a time.

3.  On a well floured, clean surface, roll out pie dough to fit 8 in pie pan.  Bake for 15 minutes in preheated oven, or until pie crust is warmed and golden.  Set aside.

4.  Meanwhile, combine sugar, cornstarch, salt and egg yolks.  Whisk until sugars dissolve.  Heat milk and vanilla extract in large saucepan over high heat until it just boils.  Remove from heat.

5.  Add 1 cup of hot milk to egg yolk mixture and whisk in slowly to temper the eggs.  Then, add entire egg yolk mixture in with milk and over medium low heat, stir constantly until mixture begins to bubble and thicken.  Add in butter.  Cover and refrigerate. 

6.  Place peaches, honey, lemon zest and flour in small saucepan over medium heat.  Allow mixture to cook until a glaze forms over the peaches and the peaches have softened.  Set aside.

7.  Assemble the pie:  take pastry cream and fill pie crust 2/3 full.  Then, take raspberries and form a heart shape in the center of your pie.  Carefully arrange the peaches around the heart shape to cover the remaining pastry cream.  Keep refrigerated until you serve!