Prepared dough for double-crust pie2 ½ lbs. firm ripe peaches (about 8 medium)
1 pt. fresh raspberries or blueberries
1 tbsp. fresh lemon juice
2/3 cup sugar
pinch of kosher salt
4 tsp. cornstarch
¼ tsp. pure almond extract
Peel peaches, cut in half and remove the pit. Slice each half into 8 thin wedges. Put peaches in a large bowl and sprinkle with lemon juice. Sprinkle sugar over peaches and toss gently to coat. Let peaches sit at room temperature for at least 1 hour, or as long as 12 hours. Place colander over a bowl and drain peaches, reserving the liquid—you should have 1 – 1 ½ cups of liquid. Pour the juices into a small, non-stick saucepan and place over medium heat and reduce liquid to 1/3 to ½ cup of syrup; let cool for 1 – 2 minutes. Pour peaches and raspberries into a bowl and toss them with cornstarch and almond extract until cornstarch disappears. Pour slightly cooled peach syrup over peaches. Preheat oven to 350 degrees. Place one piece of rolled dough in pie plate and fill with peaches. Roll out dough for top crust and make strips for lattice top crust or a quick cut-out lattice crust. Seal edges of crusts together and bake on center rack of oven until crust is browned and peaches are bubbly, about 35-45 minutes.
