Instructions: * Note: Use Martha Stewarts Piecrust recipe of use your own recipe for a 9-inch double crust pie.

On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.

Heat oven to 425 degrees. Whisk together the egg and milk, and set aside. Combine the peaches, raspberries, sugar, and flour, and turn onto the chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2-inch over edge of pan, and crimp the edges with a fork or your fingers.

Transfer pie to the refrigerator until firm, about 15 minutes. Brush with egg wash, and bake for 10 minutes. Reduce heat to 350 degrees, and bake 30 to 40 minutes more.

Makes one 9 inch pie.

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