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1
Preheat oven to 425 degrees F.
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2
Slice peaches into 1/2-inch-thick wedges.
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3
They should measure about 4 cups.
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4
Place in a large bowl with raspberries.
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5
Measure sugar, flour, cinnamon and nutmeg into a small bowl.
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6
Stir with a fork until blended.
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7
Add to fruit and stir until evenly distributed.
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8
Roll out half the pasttry and fit into a 9-inch pie plate without stretching dough.
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9
Do not trim edge until top dough is in place.
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10
Do not prick bottom.
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11
Then roll out remaining dough into a 10-inch circle, about 18 inch thick.
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12
Pour filling into pie shell.
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13
Dot with butter.
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14
Moisten edge of pastry with water.
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15
Place 10-inch circle of pastry over filling.
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16
Gently press seams together to seal.
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17
Trim dough to 1/2 inch beyond tim of plate.
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18
Then turn edge underneath and flute rim.
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19
Cut 2 or 3 (2-inch) slits on top crust to allow steam to escape.
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20
Make a glaze, if you wish, by whisking egg together with milk in a small bowl.
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21
Brush evenly over pie crust.
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22
Place pie on bottom rack of preheated 425 degree F oven.
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23
Bake for 10 to 12 minutes or until pastry starts to turn golden.
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24
Then redue oven heat to 350degrees F and continue baking 45 to 50 minutes or until peaches can easily be pierced with a fork.
