Having found such an amazing apple pie recipe, I wanted to try out some raspberry peach pie recipes. Fortunately, I lucked out again in that the first recipe I tried was a winner! This will definitely be my go to recipe in the future.
about 4 cups of fresh peaches, peeled, pitted, and sliced
about 1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I may have added an extra teaspoon or so)
2 pie crusts (I highly recommend this recipe)
2 tablespoons butter (softened and cut into pieces)
1 tablespoon coarse granulated sugar (regular white sugar works too)
If the peaches and raspberries have just been washed or are very juicy, let them dry on paper towels or in a colander for about 15 minutes or so. Once the fruit has had time to dry mix them in a medium or large bowl, gently mix with sugar, flour, and cinnamon.
Transfer to a pie crust that has been placed in a pie pan. Dot with butter, and top with second crust. Feel free to do a lattice crust or use the whole crust, but cut some vents into the top crust. Sprinkle the top crust with coarse sugar.
Bake at 400 degrees for about 45 minutes, or until the crust is golden brown.