Peach Melba Summer Pie

Peaches are probably my favorite fruit, so I make a lot of pies in the summer with them. This one happens to include my runner-up favorite fruit, raspberries!

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1 (15 ounce) box  refrigerated pie crusts
• 2  lbs  peaches, pitted, cut into 1/2-inch-thick wedges
• 2 (6 ounce) packages raspberries
• 1  cup sugar
• 1 1⁄2 teaspoons sugar
• 1⁄2 cup cornstarch
• 3⁄4 teaspoon ground cinnamon
• 1  egg

Directions

1. Place baking sheet on center oven rack. Preheat oven to 375 degrees.
2. Fit single pie crust into a 9-inch pie pan.
3. Mix fruit, 1 cup sugar, cornstarch and cinnamon; spoon into pie shell.
4. Place remaining pie crust over fruit; flute edge. Cut slits and top and prick with fork to release steam. Brush on egg; sprinkle with remaining sugar.
5. Bake on sheet 1 hour, 20 minutes or until bubbly. (If crust browns too quickly, shield with strips or pieces of aluminum foil.).