Peach & Raspberry Pie

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.
Preheat oven to 425 degrees.

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.

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.

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.

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.

Cool on rack for 2-3 hours to allow fruit to set.