Categories: Desserts, Fruits, Pie 
      Yield: 10 servings 
  
      2 lb (1kg) peaches, peeled 
    2/3 c  Brown sugar 
    1/8 ts Cinnamon 
           Pastry for 9-inch double 
           Crust pie 
           - - - 
           GLAZE 
      1    Egg 
      1 c  Raspberries 
      3 tb All-purpose flour 
        pn Nutmeg 
      2 tb Butter 
           - - - 
           - - - 
           - - - 
      1 ts Milk 
  
  1.  Preheat oven to 425 F.  Slice peaches into 1/2-inch-thick wedges. They 
  should measure about 4 cups.  Place in a large bowl with raspberries. 
  Measure sugar, flour, cinnamon and nutmeg into a small bowl.  Stir with a 
  fork until blended.  Add to fruit and stir until evenly distributed. 
   
  2.  Roll out half the pasttry and fit into a 9-inch pie plate without 
  stretching dough.  Do not trim edge until top dough is in place.  Do not 
  prick bottom.  Then roll out remaining dough into a 10-inch circle, about 
  1/8 inch thick. 
   
  3.  Pour filling into pie shell.  Dot with butter.  Moisten edge of pastry 
  with water.  Place 10-inch circle of pastry over filling.  Gently press 
  seams together to seal.  Trim dough to 1/2 inch beyond tim of plate.  Then 
  turn edge underneath and flute rim.  Cut 2 or 3 (2-inch) slits on top crust 
  to allow steam to escape. 
   
  4.  Make a glaze, if you wish, by whisking egg together with milk in a 
  small bowl.  Brush evenly over pie crust.  Place pie on bottom rack of 
  preheated 425 F oven.  Bake for 10 to 12 minutes or until pastry starts to 
  turn golden.  Then redue oven heat to 350 F and continue baking 45 to 50 
  minutes or until peaches can easily be pierced with a fork. 
   
  Per Serving:  248 calories, 2.4 g protein, 12.2 g fat, 33.7 g carbohydrates 
  1.2 mg iron, 22 mg calcium.