A flaky homemade pie filled with sweet peaches and tangy raspberries in a buttery crust.

Scale

2 pie crusts

4 cups peaches sliced

1 1/2 cups raspberries

3/4 cup sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla

1/2 teaspoon cinnamon

Pinch of salt

1 egg beaten

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1. Preheat oven to 375°F.

2. Prepare pie crust in dish.

3. Mix fruit, sugar, cornstarch, and flavorings.

4. Pour filling into crust.

5. Add top crust and seal edges.

6. Brush with egg wash.

7. Bake until golden and bubbling.

8. Cool before serving.

Cool completely before slicing.

Use fresh or frozen fruit.

Add more cornstarch if needed.

Serve with ice cream.