Deep-Dish Peach-Raspberry Pie

1. 1

   Preheat the oven to 375 and position a rack in the lower third.

2. 2

   In a bowl, toss the peaches and raspberries with the 3/4 cup of sugar, the cornstarch and the salt.

3. 3

   Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick.

4. 4

   Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough.

5. 5

   Brush the overhang with water and spoon in the filling.

6. 6

   Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.

7. 7

   Trim the overhang to 1/2 inch, fold it under itself and crimp.

8. 8

   Lightly brush the top with water and sprinkle with sugar.

9. 9

   Cut a few slits for steam to escape.

10. 10

    Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours.

11. 11

    Cover the edge of the pie with foil if it begins to darken.

12. 12

    Let cool for 5 hours at room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.