Raspberry-Peach Pie

Prepare any baked pie shell.

2 1/2 Tablespoons of cornstarch
1/4 Teaspoon of salt
1 Cup of water
Peel and slice 2-3 peaches.
2 pints whole raspberries

Mash some peach slices with raspberries to fill 1 cup.
Combine and cook until thickened: 3/4 Cup of sugar

Add the mashed fruit. Put whole raspberries and peach slices in the baked pie shell,
evenly distributed. Pour the syrup over the fruit to coat thoroughly.
Chill the pie in the refrigerator for at least 4 hours.
Serve garnished with whipped cream or vanilla ice cream.