Yield: 1 Servings
Measure | Ingredient |
---|---|
\N 2 | crust pie dough-chilled |
⅓ 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
½ c hazelnuts -- pecans, or
: walnuts,
: chopped
1 TB rum -- (optional)
2½ 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 ½ 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 ¾ hour in hot oven, or until crust is golden and juices are bubbling.
Variation: Substitute blueberries for raspberries.
Typos by Brenda Adams <adamsfmle@...> Nathalie Dupree, Matters of Taste
Recipe By : Nathalie Dupree, Matters of Taste From: Adamsfmle@... Date: Tue, 15 Oct 1996 21:27:05 ~0400