Categories: PieMan

Ingredients

• 1 single *(or double)* crust pie crust
• 1 3/4 pound fresh peaches,(6 peaches) peeled and sliced
• 1 cup fresh raspberries
• 2/3 cup sugar, Plus more to sprinkle top (if making a top crust.
• 1/4 cup brown sugar
• 1/3 cup flour
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon fresh grated nutmeg
• 4 Tablespoons unsalted butter, cubed.
• 2 teaspoons vanilla extract
• 1 Tablespoon Peach Schnapps

Directions

1. Preheat the oven to 350*. Roll out the pie crust and transfer to a 9-inch pie dish.

2. In a bowl, combine the peaches, raspberries, sugars, flour, lemon juice and spices; mix gently. Pour into the pie crust. top with butter. Bake for 35 (45 min. for FULL/TOP Crust PIE) minutes.

3. While the pie is baking, make the crumb topping. In another bowl, combine the flour, sugar and butter. Using a pastry cutter or a for, cut in the butter until it resembles coarse to fine crumbs. Sprinkle the pie with the crumb topping, then return to the oven to bake for an additional 12-15 minutes, or until golden brown. Cover the pie edges if needed to avoid over browning.

4. Let the pie cool completely before serving.

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