Peach and Raspberry Pie

Ingredients

• Turbinado sugar (2 tablespoons, for topping)
• Egg (1, beaten (for egg wash))
• Vanilla extract (1 teaspoon)
• Cinnamon (1/2 teaspoon)
• Lemon juice (1 tablespoon)
• Cornstarch (2 tablespoons)
• Granulated sugar (3/4 cup)
• Raspberries (2 cups, fresh or frozen)
• Peaches (4 cups, peeled and sliced)
• Pie crust (2 (9-inch) crusts, store-bought or homemade)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Toss gently to coat the fruit evenly.
3. Place one pie crust in a 9-inch pie dish, ensuring it fits snugly into the corners.
4. Pour the fruit mixture into the prepared crust, spreading it evenly.
5. Cover the pie with the second pie crust. Trim any excess dough and crimp the edges to seal. For a decorative touch, you can create a lattice top.
6. Cut a few slits in the top crust to allow steam to escape. This also adds a rustic charm to your pie.
7. Brush the top crust with the beaten egg for a glossy finish and sprinkle with turbinado sugar for added crunch and sweetness.
8. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
9. Remove from the oven and let cool for at least 1 hour before serving to allow the filling to set.