Add the peaches to a bowl along with both sugars, flour, cinnamon, cardamom and toss to combine. Once the juices from the peach start to absorb the sugar/flour mixture, add in the vanilla and stir.

Roll pie dough out to 12 inches or to fit a 9-inch pie plate. Add half of the peaches, top with half the raspberries, then add the rest of the peaches and top with the last of the raspberries. Top the fruit with pats of butter before rolling out the second crust and laying it over the top. Trim excess crust off, leaving an inch over hang. Tuck the crust underneath itself and pinch to seal. If the dough has softened to much, return the pie to the fridge for 20 minutes.

Use a paring knife to make slits for venting steam, brush with heavy cream and sprinkle with sugar.

Bake in the lower third of your preheated oven for 40-45 minutes or until crust is golden and filling is bubbling through the air vents. If the edges of the pie darken too quickly, cover with thin strips of aluminum foil and continue to bake.

Allow the pie to cool for a few hours to overnight. Serve warm with vanilla bean ice cream or whipped cream.