Preheat oven to 425 F. Slice peaches into 1/2-inch-thick wedges. They should measure about 4 cups. Place in a large bowl with raspberries. Measure sugar, flour, cinnamon and nutmeg into a small bowl. Stir with a fork until blended. Add to fruit and stir until evenly distributed.
Roll out half the pasttry and fit into a 9-inch pie plate without stretching dough. Do not trim edge until top dough is in place. Do not prick bottom. Then roll out remaining dough into a 10-inch circle, about 1/8 inch thick.
Pour filling into pie shell. Dot with butter. Moisten edge of pastry with water. Place 10-inch circle of pastry over filling. Gently press seams together to seal. Trim dough to 1/2 inch beyond tim of plate. Then turn edge underneath and flute rim. Cut 2 or 3 (2-inch) slits on top crust to allow steam to escape.
Make a glaze, if you wish, by whisking egg together with milk in a small bowl. Brush evenly over pie crust. Place pie on bottom rack of preheated 425 F oven. Bake for 10 to 12 minutes or until pastry starts to turn golden. Then redue oven heat to 350 F and continue baking 45 to 50 minutes or until peaches can easily be pierced with a fork.
Per Serving: 248 calories, 2.4 g protein, 12.2 g fat, 33.7 g carbohydrates 1.2 mg iron, 22 mg calcium.