Peach and Raspberry Pie

Ingredients - Serves 8

• Turbinado sugar - 1 tablespoon (for sprinkling)
• Egg - 1, beaten (for egg wash)
• Vanilla extract - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Cornstarch - 1/4 cup
• Sugar - 1 cup
• Raspberries - 2 cups
• Peaches - 4 cups, peeled and sliced
• Pie crust - 2 (9-inch) crusts

Let's Get Started

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the peaches, raspberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix well.
3. Place one pie crust in a 9-inch pie dish. Pour the fruit mixture into the crust.
4. Cover the pie with the second pie crust. Trim any excess dough and crimp the edges to seal.
5. Cut a few slits on the top crust to allow steam to escape.
6. Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
8. Remove from the oven and let cool for at least 1 hour before serving.

Dietary Info

• Dish Type: Dessert
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Calories: 350
• Fat: 15g
• Carbs: 50g
• Protein: 4g
• Sodium: 200mg
• Sugar: 25g