Raspberry-Peach Pie

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Raspberry-Peach Pie Ingredients

2 2-crust pie dough, chilled	1/2 c Hazelnuts; pecans, or
1/3 c All-purpose flour	1 tb Rum; (optional)
1 c Sugar	2 1/2 tb Butter
2 c Peaches; fresh or frozen,	GLAZE
2 c Raspberries; fresh or	Sugar dissolved in water

Instructions for Raspberry-Peach Pie

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 Nathalie Dupree, Matters of Taste Recipe By : Nathalie Dupree, Matters of Taste Posted to MC-Recipe Digest V1 #245 Date: Tue, 15 Oct 1996 21:27:05 -0400 From: ADAMSFMLE@aol.com

Main Ingredient: PieCuisine: Uncategorized

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