Raspberry Peach Pie

This delicious pie combines the sweetness of peaches with the tartness of raspberries for a perfect summer dessert.

Ingredients - Serves 8

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