| 1. | To make crust: In large bowl, combine flour and salt. Cut in shortening and cream cheese until mixture resembles coarse crumbs. In cup, stir together lemon juice and 2 tablespoons of the water. Drizzle over crumb mixture and tossing with fork until moistened. Mix in remaining water, 1 tablespoon at a time, until texture resembles cottage cheese and it can be pressed into a firm ball. |
| 2. | Press dough into 6-inch disk. Wrap in plastic wrap; refrigerate at least 30 minutes before using. |
| 3. | Place a wide sheet of foil on large baking sheet; spray with cooking spray. Fold edges of foil up to 1/2 inch to form a rim. Roll dough between sheets of lightly floured waxed paper to a 13-inch circle. Place onto prepared baking sheet, cover with plastic wrap; refrigerate until ready to use. |
| 4. | To make topping: Heat oven to 400°F. |
| 5. | In food processor or blender, combine cereal, flour, cinnamon and 4 tablespoons of the sugar. Process until cereal is finely ground. Sprinkle cereal mixture over pastry, leaving a 2-inch border. Arrange peaches over cereal mixture. Fold pastry border over peaches. Sprinkle remaining 2 tablespoons sugar over peaches and the pastry edge. |
| 6. | Bake 45 to 50 minutes or until crust is golden brown and juices are bubbly. Cool in the pan on a rack. Sprinkle with raspberries just before serving. |
