• I used my cuisinart to make the crust but you could use two forks to mix up the dough.

  Put flour, and salt into the bowl of a food processor and pulse a couple times to mix.

  Add butter and shortening to the food processor and pulse several times until the largest pieces of butter are about the size of large peas.

  Add 2 tablespoons of ice water (make sure there are no ice cubes in the water!) and pulse again.

  Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

  *You may not need all the water.

  The mixture is ready when a small handful of the dough holds together when you pinch it with your fingers.

  Divide the pie dough into two even-sized flat disks. Do not over-knead! Wrap in cellophane and place in fridge to keep cold.

Peach Filling

• For the recipe I used about 4 or 5 peaches in varying size and ripeness.

  Peel and chop them up into small pieces. Place into a bowl.

  Add brown sugar, white sugar, cornstarch, vanilla, cinnamon, and allspice. Gently mix up ingredients.

  Add in frozen raspberries and lightly fold them in.

  Let mixture sit until you roll out the dough and fill the ramekins.

Fill Ramekins

• Once dough is nice and cold, roll out one disk to approx 1/4" thick and cut out circles using a glass that is slightly larger than ramekins.

  Fit the circles into the ramekins 

  Fill each ramekin with the peach mixture.

  Roll out the second disk of dough and use serrated edge cuter to cut skinny strips to make the criss crosses for the top crust.

  Place ramekins on cookie sheet and bake in oven at 350 degrees for approx 30 min.