Ingredients
8
8 servings
- •4 cups fresh peaches - peeled, pitted, and sliced
- •1 cup fresh raspberries
- •0.75 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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place peaches and berries in a colander for about 15 minutes to drain any excess liquid, then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon.
- Place one pastry into the bottom of a 9-inch pie pan. Pour fruit filling into pastry, dot with butter, and top with remaining pastry. Cut vents in top pastry and sprinkle with coarse sugar.
- Bake in the preheated oven until crust is golden brown, about 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 301
- Carbohydrate: 44g
- Fat: 13g
- Fiber: 2g
- Protein: 2g
- Sugar: 26g
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