In a bowl, combine raspberries and peaches. Remove 1 cup of the fruit into another bowl and crush with a potato masher or a fork. Set aside.

In a small pot, combine sugar and cornstarch. Stir in cold water and crushed fruit.

Cook over medium heat until just beginning to boil, stirring frequently. Reduce heat to low and simmer for 3-5 minutes or until thickened, stirring frequently.

Remove from heat. Stir in lemon juice and chill until just warm. Set the cornstarch mixture aside.

Add the remaining fruits to the cornstarch mixture and combine well. Spoon into pie shell.

Refrigerate for 2-3 hours or until set.

Just before serving, whip the cream with honey until stiff peak form. Spoon over the pie and serve.