Raspberry-Peach Pie

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Title: Raspberry-Peach Pie
Categories: desserts, pies, salads
Yield: 1 serving

-- 2-crust pie dough-chilled
1/3 c all-purpose flour
1 c sugar
2 c peaches; fresh or frozen,
thawed, drained, reserving
-juices
2 c raspberries; fresh or
-frozen,
thawed, drained, reserving
-juices
1/2 c hazelnuts; pecans, or
-walnuts,
chopped
1 tb rum; (optional)
2 1/2 tb butter
** Glaze **
--sugar dissolved in water

Preheat oven to 375 degrees F. Roll out dough for the bottom crust, and
place in a 9 inch pie pan. Trim. Chill.
To make the filling, mix the flour and sugar together. Add the drained
fruit, nuts, and optional rum. Stir in 1/2 of the drained juices. Toss
together with your hands until well mixed. Place the filling in the crust.
Dot with the butter.

To add a top crust, brush lip of bottom crust with water to adhere. Press
on a lattice crust, or top with a full crust, pierced or decorated. Brush
with glaze. Bake for 3/4 hour in hot oven, or until crust is golden and
juices are bubbling.

Variation: Substitute blueberries for raspberries.

Typos by Brenda Adams <adamsfmle@sprintmail.com>
Nathalie Dupree, Matters of Taste




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