Ingredients
12ozfresh raspberries
20ozpeach slices,frozen, thawed
¾cupsugar
⅓cupcornstarch
½tspcinnamon
1pinchsalt
2pie crusts
1large egg
1tbspwhole milk
1tbspcoarse sanding sugar
Preparation
Preheat the oven to 375 degrees F.
In a large bowl, gently toss the raspberries, peaches, sugar, cornstarch, cinnamon, and salt. Let sit while preparing the crust.
Line the pie tin with the first crust and keep it in the refrigerator while making the lattice topping. Make a lattice topping with the second crust.
Add the fruit filling to the pie plate. Cover with the lattice crust then fold the edges of the lattice topping under the back of the bottom layer of pie crust. Pinch to seal them together.
Beat the egg and milk together and brush it onto the pie crust. Sprinkle coarse sanding sugar over the top of the pie crust.
Bake at 375 degrees F for 30 minutes, then at 350 degrees F for an additional 30 minutes. If the pie is browning too quickly tent it lightly with a piece of foil to prevent additional browning.
Cool the pie before slicing. Enjoy!
