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1
Divide dough in half.
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2
On a lightly floured surface with a lightly floured rolling pin roll out 1 piece of dough 1/4 inch thick (about a 15-inch round), keeping remaining piece of dough chilled.
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3
Transfer round to a large baking sheet and chill, covered.
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4
Roll out and chill remaining dough in same manner and stack it on top of first round.
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5
Chill pastry rounds, loosely covered with plastic wrap, 15 minutes.
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6
Cut an X in blossom end of each peach.
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7
Have ready a large bowl of ice and cold water.
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8
Fill a 5-quart kettle three fourths full with water and bring to a boil.
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9
Working in batches, blanch peaches 15 seconds and transfer with a slotted spoon to ice water.
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10
Slip skins from peaches and, working over a large bowl to catch the juices, cut peaches into 1/2-inch-thick wedges.
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11
Gently toss peaches with sugar, cornstarch, lemon juice, vanilla, and raspberries until combined well.
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12
With a spoon divide filling between two 9-inch (1-quart) glass pie plates, mounding fruit.
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13
Juice should reach no higher than 1/4 inch below rim of each pie plate.
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14
With spoon remove excess juice from pie plates and discard.
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15
In a small bowl whisk eggs and evenly brush onto tops and undersides of pie plate rims.
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16
Cover each pie with a pastry round and trim pastry with scissors, leaving a 1/2-inch overhang and, if desired, reserving scraps for decorations.
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17
Brush undersides of overhang with some egg and press overhang onto and under rims of pie plates to seal.
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18
Chill pies until pastry is firm, about 20 minutes.
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19
Preheat oven to 425F.
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20
On a lightly floured surface with a lightly floured rolling pin roll out reserved pastry scraps 1/4 inch thick and with a sharp small knife cut out 2 decorations (such as the family initial), transferring to a plate.
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21
Chill decorations 15 minutes.
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22
Line 2 jelly-roll pans with foil.
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23
Brush crusts evenly with some egg and arrange decorations in centers, pressing lightly to adhere.
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24
With a sharp knife cut three 3/4-inch-long slits on top of each pie to form steam vents.
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25
Brush decorations with some egg and transfer pies to jelly-roll pans (to catch drips).
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26
Bake pies in upper and lower thirds of oven, staggering pans if possible on oven racks and switching position of pans halfway through baking, about 1 to 1 1/4 hours total, or until pastry is golden brown and cooked through.
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27
(If pastry gets too brown too quickly, tent pies with foil).
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28
Let pies stand on racks to set juices at least 1 1/2 hours before serving.
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29
Pies may be made 1 day ahead and kept, loosely covered, at room temperature.
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30
If desired, reheat pies, uncovered, in a 350F.
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31
oven.
