Raspberry-peach Pie

  • on August 3, 2008
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Ingrients & Directions

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

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

1 Servings

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