Raspberry Peach Pie

Ingredients

Turbinado sugar

1 tablespoon (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)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place one pie crust in a 9-inch pie dish, ensuring it fits snugly.
3. In a large mixing bowl, combine the sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Gently toss until the fruits are well coated.
4. Pour the fruit mixture into the prepared pie crust, spreading it evenly.
5. Cover the pie with the second pie crust. Trim any excess dough with scissors and crimp the edges to seal securely.
6. Cut a few slits in the top crust to allow steam to escape and create beautiful patterns.
7. Brush the top crust with the beaten egg for a golden finish and sprinkle with turbinado sugar for added texture.
8. Place the pie in the oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
9. Once baked, remove the pie from the oven and allow it to cool for at least 1 hour before slicing to let the filling set.