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Raspberrypeach Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients:
-- 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
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@sprintmail.com> Nathalie Dupree,
Matters of Taste ~ - - - - - - - - - - - - - - - - - From: Sarah
Gruenwald <sitm@ekx.Infi.Nedate: Sun, 22 Jun 1997 21:52:30 ~0400
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