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1
In a large bowl, combine the flour and salt.
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2
Cut in the butter until the mixture resembles coarse crumbs.
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3
Work in the shortening and add 1/4 cup plus 1 tablespoon ice water.
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4
Gather the dough into a ball.
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5
Divide the dough in half and flatten each piece into a 6-inch disk.
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6
Wrap in plastic wrap and refrigerate for at least 30 minutes.
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7
Preheat the oven to 450.
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8
In a large bowl, combine the peaches, 1/2 cup of the sugar, the lemon juice and tapioca.
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9
On a lightly floured surface, roll out one piece of dough into a 14-inch circle.
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10
Fit into a 9-inch pie pan without stretching; trim the edge, leaving about a 1/4 inch overhang; reserve the scraps.
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11
Roll out the second piece of dough to a 14-inch circle.
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12
Add the raspberries to the peaches.
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13
Using a slotted spoon, scoop the filling into the pie shell, leaving most of the accumulated juices behind.
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14
Brush the rim of the dough lightly with some of the beaten egg, Place the second dough circle on top and press gently to seal.
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15
Trim the edges, leaving 1/2 inch over the rim; fold the dough under and flute it, if desired.
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16
From the reserved scraps of dough, cut out some decorative shapes for the top of the pieelongated leaves or miniature peaches.
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17
Using a sharp knife, cut at least several steam vents into the top crust.
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18
Brush the crust with the beaten egg and arrange the pastry cutouts on top.
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19
Brush again with the beaten egg and sprinkle the pie with the remaining 1 tablespoon sugar.
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20
Bake the pie for 15 minutes.
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21
Reduce the oven temperature to 350 and continue to bake for 40 to 45 minutes longer, or until bubbling and golden brown on top.
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22
Let the pie cool for at least 3 hours before serving.
