Preheat your oven to 425°F (220°C).

Roll out half of the chilled pie dough on a floured surface and fit it into a 9-inch pie pan.

In a large mixing bowl, combine peaches, raspberries, sugar, flour, cornstarch, lemon juice, vanilla, cinnamon, and salt. Fold the mixture until fruit is coated.

Pour the fruit mixture into the prepared pie crust and dot with butter.

Roll out the remaining dough to create a top layer for the pie, placing it over the filling or in a lattice pattern.

Trim and crimp the edges of the crust to seal the pie.

Brush the top crust with a beaten egg and sprinkle with coarse sugar.

Bake for 20 minutes at 425°F, then reduce to 375°F and bake for an additional 35-40 minutes.

Let the pie cool on a wire rack for 2-3 hours before serving.