3 cups peaches, peeled, pitted and sliced 1/4" thick
2 cups raspberries
3/4 cup sugar
2 1/2 T quick-cooking tapioca
1/8 t salt
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 425 degrees
In a large mixing bowl, combine peaches, raspberries, sugar, salt, lemon juice and tapioca.
Stir occasionally, being careful not to damage the berries. Let sit for 15 minutes then
pour into pie crust.
Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents.
Slip a baking sheet beneath the pie.
Bake in the preheated oven for 30 minutes, reduce oven temperature to 350 degrees and bake
until crust is golden brown and filling is bubbling, 25 to 35 minutes more.
Makes 8 servings.
If using frozen fruit drain the juice before adding sugar and tapioca.