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1
Preheat oven to 400F (200C)
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2
Divide pastry dough into 2 pieces, one slightly larger than the other.
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3
On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper).
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4
Press dough into prepared pie plate.
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5
Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling.
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6
Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.
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7
Filling: In a large bowl, gently combine peaches, raspberries, sugar and cornstarch, making sure that cornstarch is not lumpy.
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8
Transfer filling to prepared bottom crust.
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9
Lightly brush edge of pastry with a little water.
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10
Place top crust over fruit, trimming and fluting edge.
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11
Cut steam vents in top of pie.
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12
Brush top with cream and sprinkle with sugar.
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13
Place pie plate on baking sheet and bake in preheated oven for 20 minutes.
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14
Reduce temperature to 350F (180C) and continue baking for 40 minutes more or until nicely browned and juices are bubbling and thickened.
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15
If pie starts to get too brown before its finished baking, cover loosely with a piece of tented foil.
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16
Let cool on a wire rack for 2 hours before serving.
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17
Variation:
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18
This pie would also work well with a lattice top.
