Raspberry Peach Pie | Pie Eyed Love

Ingredients

• 2 recipes pie crust for a 9 inch pie
• 4 cups peaches 5-6 medium peaches
• 2 cups raspberries
• 1 teaspoon vanilla Vanilla bean or paste is even better!
• 1 teaspoon lemon juice I usually just squeeze half of a lemon
• 1/4 cup granulated sugar
• 2 tablespoons granulated sugar To be mixed with cornstarch
• 3 tablespoons corn starch
• Preheat oven to 425. Prepare dough and refrigerate for at least an hour.
• Combine 3T of cornstarch and 2T of sugar in a small bowl. Set aside.
• Add the cornstarch mixture and gently combine. Place the filling into the chilled pie shell.
• Brush the lattice with milk and sprinkle with sugar or turbinado sugar. Bake for 20 minutes at 425, then reduce to 350 for another 30 minutes.
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