Peach/Nectarine Raspberry Pie

Here is the recipe (roughly):

Ingredients

• 4 fresh peaches/nectarines - peeled, pitted, and sliced thinly
• 6 oz. fresh raspberries
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1 tsp vanilla
• 2 (9-inch) pie crusts
• 2 tbsp butter, softened and sliced thinly

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place peaches and berries in a colander for at least 15 minutes to drain excess fluid (or else your filling will be too goopy and soak the crust), then transfer to a large bowl.
3. In a smaller bowl, mash about 1/3 of the raspberries. Add both sugars, cornstarch, cinnamon, and vanilla. Mix mix mix!
4. Toss peaches with mixture until evenly coated. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust. (Can also sprinkle coarse sugar on top crust.)
5. Bake 45 minutes in preheated oven until crust is golden brown.

Some hints

• Use good crust... the crust I used was not that great and took away from the deliciousness of the pie. Next time, I will likely take the time to make my own (fatty) crust.
• The whole process took me a little less than an hour and a half.
• Watch out that the filling doesn't ooze out of the crust while baking... in fact, bake the pie on a cookie sheet just in case. I saved myself a nasty oven cleaning job by using that sheet!
• Eat warm or with ice cream. Yum.