Raspberry-peach pie

Ingredients

Directions

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