Scrumptious pie! I noticed that prior reviews mentioned there was a bit too much liquid for their tastes, so I heated the peaches up on the stove with 2 tablespoons of corn starch and a tiny bit of water. I brought it to a boil, let the corn starch "work its magic", then drained it (saving the juice for peach/ice cream sundaes). Then I added the sugar, cinammon, butter, and 1/4 tsp vanilla (not in recipe). I folded the raspberries in right before putting it in the crust, so that they didn't get too mushy. I also did a quick brush of milk on top of the crust prior to adding the sugar. I baked it at 375 instead of 400, as 400 in my oven would have resulted in a blackened mess! The end result was fabulous! Not too soupy at all. Next time, I would put the raspberries on top of the peaches after I spread them into the pie crust, just to ensure each piece has an even amount. Some pieces of mine were very berry and others more peachy.
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