Serving a pie made with peaches and raspberries just might make your guests smile and remember those not-so-long-ago days of summer. What a gift! Use a double batch of pie crust and make a regular or lattice top -- you decide.
Dough for pie crust (double batch)
1/3 c. sugar
2 T. cornstarch
1/4 tsp. cinnamon
16 oz. pkg. frozen sliced peaches
10 oz. pkg. frozen raspberries
1 T. lemon juice
Thaw and drain peaches and raspberries. Reserve juices for another use.
Preheat oven to 375 degrees. Coat a 9-inch pie pan with cooking spray. Roll out enough dough to cover the bottom and sides of the pan. Press into prepared pan.
Combine dry ingredients. Add fruit and lemon juice; mix well. Pour into prepared pan.
Roll out enough dough to cover the top of the pie. Place over the fruit mixture and seal the edges. Cut in the top of the crust to allow heat and moisture to escape during baking. Or, cut lattice strips from prepared crust. Carefully arrange in a lattice pattern over fruit mixture. Brush the edges of the crust with butter.
Bake at 375 for 35-45 minutes or until golden brown.