Peach Raspberry Pie

Ingredients:

Pie crust

1 can peach pie filling

2 cups frozen raspberries

½ teaspoon lemon zest

1 teaspoon lemon juice

1 egg

sugar

Method:

Place baking sheet in the oven on the lowest rack. Preheat oven to 425 degrees. Roll out pie crust, place in pie plate, crimp edges with finger and remove excess off edges. Pierce several times with a fork. Place prepared crust in the fridge. In a medium bowl combine the peach pie filling and the frozen raspberries, mix well. Add the lemon zest and juice, mix well. Pour filling into prepared pie crust. Roll out another section of pie crust to about ¼ inch thick; cut it into 1 inch strips. Lay 3-4 strips across the pie in one direction. Press down on edges to seal. Going in the opposite direction place 3-4 more strips across to form a lattice design. Press edges to seal. Beat the egg in a small bowl and using a pastry brush, brush the all the showing crust. Sprinkle with sugar. Place in the oven on the hot baking sheet. Reduce the oven temperature to 375 degrees. Bake the pie for 60-70 minutes, or until center is bubbly and crust is nicely golden brown! Enjoy!