Preheat oven to 375°F (190°C).
Place pie crust into a 9-inch pie dish and set aside.
In a bowl, mix peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla extract.
Pour fruit mixture into prepared pie crust.
In another bowl, combine flour, brown sugar, cinnamon, and salt.
Cut in cold butter until mixture becomes crumbly.
Sprinkle crumble topping evenly over fruit filling.
Bake for 45–50 minutes until topping is golden and filling is bubbling.
Allow pie to cool for at least 30 minutes before slicing.
