Recipe - Peach Raspberry Pie (Martha Stewart)

1 Recipe piecrust; see * Note
1 lg Egg
1 tablespoon Milk
4 pound Peaches; about 8 large
One half pt Raspberries
One half cup Sugar
One fourth cup Flour
2 tablespoon Unsalted butter; cut in
small pieces

* Note: Use Martha Stewart's Piecrust recipe of use your own recipe for a
9inch double crust pie. On a lightly floured work surface, roll out half
the dough to 1/8inch thick circle, about 13 inches in diameter. Drape
dough over a 9inch pie pan, and transfer to refrigerator to chill for
about 30 minutes. Heat oven to 425 degrees. Whisk together the egg and
milk, and set aside. Combine the peaches, raspberries, sugar, and flour,
and turn onto the chilled bottom crust. Dot with the butter. Roll out the
remaining piecrust dough to the same size and thickness. Add an extra
tablespoon of flour if the peaches are very juicy. Brush the rim of the
crust with the egg wash, place the other piecrust on top, trim to 1/2inch
over edge of pan, and crimp the edges with a fork or your fingers. Transfer
pie to the refrigerator until firm, about 15 minutes. Brush with egg wash,
and bake for 10 minutes. Reduce heat to 350 degrees, and bake 30 to 40
minutes more. Makes one 9 inch pie.

Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5):
"by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 179 Calories (kcal); 4g Total Fat; (17% calories from fat); 3g
Protein; 37g Carbohydrate; 31mg Cholesterol; 8mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 One half Fruit;
One half Fat; 1 Other Carbohydrates

Recipe by: Martha Stewart

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