- 1 unbaked pie crust, chilled
- 2 fresh peaches or nectarines — peeled, pitted and sliced (roughly 2 cups fruit)
- 1 cup fresh berries
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1 tablespoon raw sugar, for sprinkling over the edge of the crust
Preheat oven to 450º F.
Lay out pie crust on a baking sheet lined with parchment paper or on a baking stone.
Mix together sliced fruit, berries, flour, cinnamon and sugar in a bowl. Pour over pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
Lightly brush pie crust with beaten egg, then sprinkle the crust and fruit filling with raw sugar.
Bake until crust is lightly browned, 12 to 14 minutes. Serve warm or at room temperature.
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