One bite of this double-crusted pie and you'll see why Peach Melba is a "classic": peaches and rasperries are such a delicious combination! you can also sprinkle on a little cinnamon and almonds - Enjoy!!
In a large bowl, stir together flour and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball.
Cut dough in half; wrap one-half in plastic wrap and set aside.
On a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. Tansfer dough to a 9-inch deep-dish pie pan.
MAKE THE FILLING:.
In a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. In a small bowl, stir together sugar, flour and cinnamon until mixed; add to fruit and stir to coat.
Tranfer fruit filling to the crust and dot with butter.
ASSEMBLE THE PIE;.
Roll out reserved dough to an 11-inch circle.
Roll edges of crust under; then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.
Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. Cool pie to room temperature before serving.