Deep-Dish Peach-Raspberry Pie Recipe

Preheat the oven to 375 degrees F and position a rack in the lower third.

In a bowl, toss the peaches and raspberries with the sugar, cornstarch, and salt.

Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about ⅛-inch thick

Line a 9½x1¾-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.

Roll out the smaller piece of dough to a 12-inch round, and lay it over the filling. Press the edges together. Trim the overhang to ½-inch, fold it under itself and crimp.

Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.

Bake the pie for about 2 to 2¼ hours until the filling is bubbling and the crust is golden brown. Cover the edge of the pie with foil if it begins to darken.

Let cool for 5 hours at room temperature.

Serve and enjoy!