North Fork Peach Raspberry Pie

In 'the sweet melissa baking book'

Roll out the pie dough into two rounds 14 inches wide and 1 / 4 inch thick.

Gently fit one into a 10-inch pie pan , and lay the other flat on a cookie sheet with parchment paper or foil.

Cover with plastic wrap and refrigerate until ready to assemble , at least 30 minutes.

Position oven rack in the bottom third of your oven.

Preheat to 350.

Line a cookie sheet with parchment paper or foil.

In a small bowl , whisk together the sugar , cornstarch , tapioca flour , and salt.

In a big bowl , stir together the peaches , raspberries , and zest.

Sprinkle the sugar mixture over the fruit and stir gently to combine.

Pour the fruit mixture into the unbaked pie shell.

Place the second dough layer over the filled pie shell.

Fold under the edge and crimp.

Using a fork , combine the egg with the heavy cream and salt.

Brush the top crust with the egg wash and sprinkle with 2 teaspoons sugar.

Cut 4 steam vents in the top crust.

Place pie plate on the prepared cookie sheet.

Bake 1 hou.

pie crusts, sugar, cornstarch, tapioca, salt, peaches, fresh raspberry, lemon, zest of, egg, heavy cream, kosher salt