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
Taste
Yields
1 Servings