Method:

• Preheat the oven to 425°F.
• Bring a saucepan of water to a boil.
• Use a knife to score a thin cut in the shape of an "x" on the bottom of peaches.
• Gently place peaches in boiling water for 60-90 seconds to loosen the skin; use a slotted spoon to remove them, placing in ice water to stop the cooking.
• Remove skins easily along with the pits and slice for the pie.
• Stir the tapioca, cornstarch, sugar, cinnamon, vanilla and lemon juice into the peaches along with 3/4 of the raspberries.
• Let the fruit rest 15 minutes.
• Meanwhile place the bottom crust into a deep dish pie plate and blind bake with pie weights on top of parchment over the crust for 15 minutes.
• Remove the parchment and weights; when the crust has cooled down, spoon the filling into it and top with the remaining raspberries.
• Cut the top crust into strips and place over the filling in a lattice top design.
• Wet the strips lightly with milk and sprinkle with coarse sugar.
• Bake the pie for 40 minutes or until golden brown.
• Cool for two hours at room temp then chill in the fridge for another hour before slicing.