Peach Fig Sheet Pan Pie

In a large bowl stir together granulated and brown sugars, cornstarch and salt. Peel peaches. Halve peaches, discard pits and cut into thin slices. Add to bowl with dry ingredients. Stem figs and cut into thin slices. Stir into bowl with peaches. Stir in lemon juice and vanilla. Set aside while making the streusel.

In a small bowl stir together flour, oats, brown sugar, cinnamon and salt. Stir in melted butter and pecans.

Preheat oven to 375°F.

In a food processor bowl, combine the all-purpose and whole wheat pastry flours, confectioners’ sugar and salt. Pulse a few times to blend. Add the butter and process for 30 to 45 seconds or until mixture begins to clump together to form a dough (it will be dry and crumbly). Turn out onto a baking sheet. With clean, dry hands, press dough into an even crust on bottom and ¾-way up sides of pan.

Spread filling evenly over dough. Sprinkle streusel evenly over top. Bake 40 to 50 minutes or until peaches are tender and crust is golden. Cool on wire rack.

Serve the peach fig sheet pan pie warm or at room temperature, cut into squares.