2 lb (1kg) peaches, peeled
2/3 c  Brown sugar
1/8 ts Cinnamon
Pastry for 9-inch double
Crust pie
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GLAZE
1    Egg
1 c  Raspberries
3 tb All-purpose flour
pn Nutmeg
2 tb Butter
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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.