---------- Recipe via Meal-Master (tm) v8.05

     Title: Raspberry-Peach Pie
Categories: Pies, Bakery
     Yield: 1 servings

          -- 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

 Recipe by: Nathalie Dupree, Matters of Taste 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 <[email protected]> Nathalie Dupree, Matters of Taste

-----

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.