3/4 pound ripe small yellow peaches (about 3)
2 tablespoons unsalted butter
3 tablespoons packed light brown sugar
2 tablespoons cornstarch
1 cup raspberries
1/4 cup peach preserves
1 teaspoon fresh lemon juice
1 package refrigerated 9-inch pie crusts (2 dough rounds)
All-purpose flour, for the work surface
1 large egg, beaten
You can freeze the uncooked pies for up to 2 weeks. Thaw, then bake as per the recipe directions.
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