Peach Raspberry Pie

This recipe is from Agnes & Muriel;
an Atlanta restaurant.
1 9-inch piecrust
Filling:
¾ cup sugar
¼ cup flour
1 pinch salt
2½ cups peeled peaches cut into wedges
¾ cup raspberries
Topping:
½ cup flour
½ cup sugar
½ teaspoon cinnamon
4 tablespoons butter, softened, into pieces
Preheat oven to 375 degrees

Line a 9 inch pie pan with piecrust. Set aside.

To prepare filling:

In a large mixing bowl, toss sugar, flour and salt together.
Add peaches and raspberries, and gently stir to mix well.
Mound filling evenly into pie shell.
To prepare topping:

In a small mixing bowl, stir together flour, sugar and cinnamon.
With fingers, mix butter pieces into flour mixture until no piece of butter is larger than a pea.
Sprinkle evenly over pie filling.
Bake for 1 hour, or until juices in center of cobbler are bubbly and thickened, and pie is deep golden brown.
Remove from oven and allow to cool 1 hour before serving.
To serve: Serve heaping portions of cobbler topped with vanilla ice cream.