Two of summer's most delicious fruits are combined in this easy-to-do dessert.

3 c. sliced peaches tossed with 1 tbsp. lemon juice
1 1/2 c. raspberries
1 c. sugar
1 tbsp. all-purpose flour
1 tbsp. cornstarch

Preheat oven to 375 degrees. Prepare pastry. Gently combine peaches and raspberries in a large bowl. Combine sugar, flour and cornstarch in a small bowl; stir to blend. Pour sugar mixture over fruit. Stir gently to combine. Pour fruit into pastry-lined pan. Fold excess dough over fruit, pleating it to fit. Bake about 1 hour or until pastry is browned and fruit is bubbly and thickened. Serve warm or at room temperature. Makes about 6 servings.

BUTTERMILK PASTRY:

2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, chilled
1/2 c. buttermilk

Sift flour, soda and salt into a food processor fitted with the metal blade. Cut butter into small pieces. Add to processor; process until mixture resembles coarse crumbs. Add buttermilk; process until dough starts to form a ball. Knead dough lightly on a lightly floured surface. Roll out to a circle that is equal to the diameter of the pan plus the height of the pan plus another 2 inches. (Use a 9 or 10 inch pan that is about 2 1/2 inches deep.) Fold dough in half; place fold along center of pan. Unfold dough and gently place in pan, letting excess dough drape over edges.