4 cups of fresh Peaches, peeled, pitted, and diced

1 cup of fresh Raspberries

3/4 cup Sugar

3 tablespoons all-purpose Flour

1 teaspoon Cinnamon

2 (9-inch) Pie Crusts

2 tablespoons butter, softened and cut into pieces

1 tablespoon coarse granulated Sugar

 Preheat oven to 400 degrees

 Place peaches and berries in a colander for about 15 minutes to drain any excess fluid.

 Transfer fruit to a large bowl.

 Combine sugar, flour and cinnamon in a small bowl.

 Pour the dry mixture over the fruit and gently toss.

 Transfer to pie crust.

 Dot with butter, and top with remaining crust.

 Cut vents in top crust, and sprinkle with coarse sugar.

 Bake 45 minutes in the preheated oven, until curst in golden brown.