FILLING:

1 1/2 c. raspberries
4 1/2 c. peaches (pitted, peeled & sliced)
3 heaping tbsp. cornstarch
3/4 c. sugar
1/2 tsp. cinnamon
1 tbsp. lemon juice
1 tbsp. butter

Prepare favorite pastry for double crust 9" pie. To make filling; mix together dry ingredients. Toss with fruit and lemon juice. Turn into pastry lined pie plate. Dot with butter. Make several slits in top crust. Cover pie with pastry; seal and flute edge. Bake at 425 degrees for 40 minutes or until crust is browned.