1 can peach pie filling
1 (10 oz.) pkg. frozen red raspberries, thawed
1 tbsp. cornstarch
1 tbsp. sugar
Pie crust for a double-crust pie

Drain raspberries, reserving juice. Mix together cornstarch, sugar and juice. Bring to a boil, stirring constantly. Reduce heat and continue cooking until mixture is clear and slightly thick. Remove from heat and add raspberries. Pour peach pie filling in pie crust. Spoon raspberry mixture over peach filling and top with pie crust. Bake for 35 minutes at 425 degrees.