Peach & Raspberry Pie

Directions

1. 1
   Prepare pie crust. Roll out one half in a deep dish 9-inch pie plate leaving a 1/2-inch overhang. Chill while preparing fruit.
2. 2
   Preheat oven to 425 degrees.
3. 3
   Peel and pit the peaches. Slice into 3/4 inch slices and place in mixing bowl. Add the raspberries. Pour the juice of 1/2 lemon and the vanilla over the fruit.
4. 4
   In a separate bowl, mix the sugars, tapioca, spices, and salt. Pour mixture over fruit and stir gently to combine. Retrieve the bottom crust and glaze with the beaten egg. This moisture-proofs the bottom. Mound the fruit in the center and dot with butter.
5. 5
   Roll out the other half of pie dough for the top crust. Fold the top edge under the bottom crust overhang and pinch together to form a seal. Cut vent holes and brush top crust with remaining egg glaze. Sprinkle with sugar if desired. Cover edges of pie with foil.
6. 6
   Bake in lower 1/3 of oven for 10 minutes at 425 degrees. Reduce heat to 350, raise pie to center of oven, and continue baking 35-45 minutes, or until golden brown and bubbly. Foil may be removed in last 10 minutes for extra browning.
7. 7
   Cool on rack for 2-3 hours to allow fruit to set.