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Raspberry-peach Pie
Author/Submitted by: Nathalie Dupree, Matters of Taste
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients:
-- 2-crust pie dough-chilled 1/3
cup
all-purpose flour 1
cup
sugar 2
cups
peaches,
fresh or frozen,
thawed, drained, reserving juices 2
cups
raspberries,
fresh or frozen,
thawed, drained, reserving juices 1/2
cup
hazelnuts,
pecans, or walnuts,
chopped 1
tablespoon
rum,
(optional)
2 1/2
tablespoons
butter
** Glaze **
--sugar dissolved in water
Directions:
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@aol.com>
Nathalie Dupree, Matters of Taste
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