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     Title: Raspberry-Peach Pie
Categories: desserts, pies, salads
     Yield: 1 serving

          -- 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 <[email protected]>
 Nathalie Dupree,  Matters of Taste




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