4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
Preheat oven to 400 degrees F (200 degrees C).
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 vents in top crust, and sprinkle with
Bake 45 minutes in the preheated oven, until
crust is golden brown.
Servings Per Recipe: 8
Amount Per Serving
Total Fat: 13.4g
Total Carbs: 44.2g
Dietary Fiber: 1.6g
Courtesy of AllRecipes.com