What's not to love about peaches and raspberries baked together in a pie?
Gently toss peaches, lemon juice, sugar, and salt in a medium bowl. Let stand until peaches are juicy, about 30 minutes.
Drain peaches in a sieve over a small saucepan. Set peaches aside. Place saucepan over medium-high heat, and bring to a boil. Reduce heat to a simmer; cook until juices have reduced to about 1/2 cup, about 10 minutes. Let cool completely.
Preheat oven to 425 degrees. Toss reserved peaches with cornstarch, zest, and reserved juices. Pour into prepared pate brisee; sprinkle with raspberries.
Wet rim of pate brisse with a pastry brush dipped in water. Lay pastry strips over filling; weave to create a lattice. Fold edge of crust inward so it encases strips and a rim is formed around pie. Crimp edges. Freeze until firm, about 30 minutes.