Peach and raspberry pie

3 lbs. fresh peaches – peeled, pitted and sliced (about 9 medium size peaches)

1 cup fresh raspberries
1/2 cup white sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 double pie crust
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
1 double pie crust

Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, cornstarch, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Preheat oven to 425 F, place pie back in the fridge while the oven preheats. When ready to go in the oven, place pie on a rimmed baking sheet covered with aluminum foil – this will make clean-up a lot easier. Bake pie for 15 minutes.
Reduce temperature to 375 F and bake for an additional 45-50 minutes, or until filling is bubbly. Cool pie completely before serving.


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