Deep-Dish Peach-Raspberry Pie

Directions

1. 1
   Preheat the oven to 375 and position a rack in the lower third.
2. 2
   In a bowl, toss the peaches and raspberries with the 3/4 cup of sugar, the cornstarch and the salt.
3. 3
   Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick.
4. 4
   Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough.
5. 5
   Brush the overhang with water and spoon in the filling.
6. 6
   Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.
7. 7
   Trim the overhang to 1/2 inch, fold it under itself and crimp.
8. 8
   Lightly brush the top with water and sprinkle with sugar.
9. 9
   Cut a few slits for steam to escape.
10. 10
    Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours.
11. 11
    Cover the edge of the pie with foil if it begins to darken.
12. 12
    Let cool for 5 hours at room temperature before serving.