1 (9") unbaked pie shell

FILLING:

1/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. cinnamon
1 tbsp. lemon juice
1 can (1 lb. 13 oz.) peach slices, drained
1 pkg. (10 oz.) frozen raspberries, thawed & drained

TOPPING:

3/4 c. flour
1/2 c. firmly packed brown sugar
1/4 c. butter

Filling: Combine sugar, cornstarch, cinnamon and lemon juice. Stir in peaches and raspberries. Turn into unbaked pie shell. Sprinkle on topping. Bake at 375 degrees for 30-35 minutes until golden brown and bubbly. Cool.

Topping: Combine flour and brown sugar. Cut in butter until mixture is crumbly.