PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
COMBINE peach slices, raspberries and almond extract in medium bowl; set aside. Stir together sugar, flour, and cinnamon in small bowl until mixed. Add to fruit; stir to coat.
TRANSFER fruit filling to unbaked crust; dot with butter.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Brush top crust with milk; sprinkle with sugar.
BAKE 45 to 50 minutes, or until crust is nicely browned. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.
(1 slice, 1/8 of pie)
Calories from Fat170g
Total Fat 19g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 77g
Dietary Fiber 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet