1. Process all but one biscotti in a food processor until finely ground, about 30 seconds; set remaining whole biscotti aside for garnish. Add 2 tablespoons water and the melted butter to food processor and pulse until mixture resembles wet sand, about 5 times. Firmly press crumbs into bottom and up sides of a 9" pie dish.

2. Combine sugar, cornstarch, and remaining 4 tablespoons water in a medium saucepan and whisk until smooth. Reserve three or four peach slices for garnishing pie and stir remaining slices into saucepan.

3. Cook peaches over medium-low heat, stirring occasionally, until mixture is thickened and clear, 7 to 10 minutes. Remove from heat and gently fold in raspberries and lemon juice. Pour peach mixture into crust and chill for at least 2 hours and up to one day.

4. Beat heavy cream in a medium bowl with a whisk or electric mixer until stiff peaks form; gently fold in yogurt and pile onto center of pie. Break reserved biscotti into coarse crumbs and sprinkle over top. Garnish with reserved peaches and raspberries before serving.

Source: Hannaford fresh Magazine, July - August 2018