-
1
Roll out the pie dough into two rounds 14 inches wide and 1/4 inch thick.
-
2
Gently fit one into a 10-inch pie pan, and lay the other flat on a cookie sheet with parchment paper or foil.
-
3
Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
-
4
Position oven rack in the bottom third of your oven; preheat to 350Au00b0; line a cookie sheet with parchment paper or foil.
-
5
In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
-
6
In a big bowl, stir together the peaches, raspberries, and zest; sprinkle the sugar mixture over the fruit and stir gently to combine.
-
7
Pour the fruit mixture into the unbaked pie shell.
-
8
Place the second dough layer over the filled pie shell; fold under the edge and crimp.
-
9
Using a fork, combine the egg with the heavy cream and salt.
-
10
Brush the top crust with the egg wash and sprinkle with 2 teaspoons sugar; cut 4 steam vents in the top crust.
-
11
Place pie plate on the prepared cookie sheet; bake 1 hour and 45 minutes, or until the juices are bubbling and thick; remove to a wire rack to cool to room temperature before serving.
-
12
*Fresh fruit pies are best eaten the day they are baked; goes well with freshly whipped cream.
