Raspberry-peach Pie Recipe

Raspberry-peach Pie Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
2: crust pie dough-chilled,
1/3 cup: all-purpose flour,
1 cup: sugar,
2 cup: peaches, fresh or frozen,

Directions:

: 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 Nathalie Dupree, Matters of
Taste

Recipe By : Nathalie Dupree, Matters of Taste

From: Adamsfmle@aol.Com Date: Tue, 15 Oct 1996 21:27:05
~0400


Source from luhu.jp