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RASPBERRY-PEACH PIE
Recipe By : Nathalie Dupree, Matters of Taste
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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-- 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
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
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