Deep-Dish Peach-Raspberry Pie

• 3 3/4 pounds peaches, peeled and sliced (10 cups)
• 3 cups raspberries
• 3/4 cup sugar, plus more for sprinkling
• 1/4 cup cornstarch
• Pinch of salt
• Flaky Pie Dough

1. Preheat the oven to 375 and position a rack in the lower third.
2. In a bowl, toss the peaches and raspberries with the 3/4 cup of sugar, the cornstarch and the salt.
3. Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick.
4. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough.
5. Brush the overhang with water and spoon in the filling.
6. Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.
7. Trim the overhang to 1/2 inch, fold it under itself and crimp.
8. Lightly brush the top with water and sprinkle with sugar.
9. Cut a few slits for steam to escape.
10. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours.
11. Cover the edge of the pie with foil if it begins to darken.
12. Let cool for 5 hours at room temperature before serving.

peaches, raspberries, sugar, cornstarch, salt, flaky pie dough

Taken from www.foodandwine.com/recipes/deep-dish-peach-raspberry-pie (may not work)