Peach Raspberry Pie

This is my go-to summer pie.  It has all the flavors of summer and is equally good nice and cold from the fridge or hot from the oven with a little vanilla icecream.  You can find the recipe for my no-fail pie crust recipe here.

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4 c. peaches, peeled and chopped
1 c. raspberries
3/4 c. sugar
3 Tbsp. flour or cornstarch
1 tsp. cinnamon
2 Tbsp. butter
2 pie crusts (to make one double crust pie)
1 Tbsp. sugar for topping

Preheat your oven to 400.  Roll out first pie crust and place in bottom of pie pan, trimming edges as needed.  Place the fruit in a colander for 15 min. to drain any excess liquid.  Transfer to a bowl and toss with sugar, flour or cornstarch, and cinnamon.  Fill pie crust, dot with 2 Tbsp. butter and top with second crust.  Flute edges as desired and be sure to cut a few vents in the top to allow steam to escape.  Sprinkle 1 Tbsp. sugar over crust and bake for 45 mins.  Keep an eye on the crust.  You may need to cover the edges with a strip of aluminum foil to keep them from overcooking.

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