1 pie crust (bottom only, for a 9 inch pie dish)
3 1/2 lbs ripe peaches
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 cup cornstarch
1 cup raspberries
1 teaspoon vanilla
1/2 cup granulated sugar
1 large egg white, lightly beaten
2 tablespoons apricot preserves
Preheat oven to 375.
Cut the bottom of each peach. Cook the peaches in a pot of boiling water for 1 minute. Remove and place in bowl of ice water. Let cool, then peel off skins.
Slice the peaches into 3/4 inch thick slice, and toss with the lemon juice to prevent discoloring.
Add 1/2 of the peaches to raspberries, vanilla, cornstarch and sugar; toss well. (If peaches are not very sweet, add additional 2 tablespoons sugar).
Lightly brush crust with the egg white.
Fill pie crust with raspberry-peach filling. Arrange peach slices in concentric rings so that the pie resembles a flower.
Place the pie on a baking sheet and bake in the oven until the juices are bubbling, about 30 minutes.
Brush with apricot preserves. Cook another 15 minutes until bubbling.
Let the pie cool on a wire rack before serving.
Serve with creme fraiche, vanilla ice cream or whipping cream.