4 cups fresh peaches, peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 T flour
1 tsp ground cinnamon
2 (9inch) pie crusts
2 T butter, softened and cut into pieces
1 T coarse granulated sugar
Directions:
1. Preheat oven to 400°.
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid, then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut veins in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes, until crust is golden brown.
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