Ingredients
3¾lbpeaches,(10 cups)
3cupsraspberries
¾cupsugar
¼cupcornstarch
1pinchsalt
Flaky Pie Dough
Preparation
Preheat the oven to 375 degrees F and position a rack in the lower third.
In a bowl, toss the peaches and raspberries with the sugar, cornstarch, and salt.
Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about ⅛-inch thick
Line a 9½x1¾-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.
Roll out the smaller piece of dough to a 12-inch round, and lay it over the filling. Press the edges together. Trim the overhang to ½-inch, fold it under itself and crimp.
Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
Bake the pie for about 2 to 2¼ hours until the filling is bubbling and the crust is golden brown. Cover the edge of the pie with foil if it begins to darken.
Let cool for 5 hours at room temperature.
Serve and enjoy!
