Peach Raspberry Pie

Preheat oven to 400ºF. Grease a 9-inch round baking dish. Unroll one pie crust and place it in the bottom of the baking dish, gently pressing in the dough so it touches all sides. Set aside.

In a medium bowl, whisk together ¾ sugar and flour. Add sliced peaches, raspberries, and lemon juice to the bowl and gently stir to combine. Pour fruit mixture into the prepared pie crust.

Unroll second pie crust and cut into ½-inch thick strips. Starting on one end and gradually moving to the other, weave pie crust strips to create lattice top (instead of doing lattice strips, you could also leave the second pie crust as is and set it on top of the pie whole, cutting three or four slits in the top for steam). Gently press ends of strips into base crust.

In a small bowl, whisk egg. Gently brush egg over the crust, then sprinkle remaining 1 tablespoon sugar on top.

Place pie in the preheated oven and bake for 40 minutes. If crust is browning too quickly, cover browned crust with a piece of aluminum foil. Once baked, allow to sit 1 to 2 hours to cool before serving. Store in the refrigerator.

Note: For best results, strain peaches while you prepare the rest of the pie. The peaches release a lot of juice, which will make your pie more runny, so it is best to allow some of that liquid to drain off beforehand.