Recipe - Raspberry-Peach Pie

2crust pie dough, chilled
1/3 cup Allpurpose flour
1 cup Sugar
2 cup Peaches; fresh or frozen,
thawed, drained, reserving
juices
2 cup Raspberries; fresh or
frozen, thawed, drained,
reserving juices
One half cup Hazelnuts; pecans, or
walnuts, chopped
1 tablespoon Rum; (optional)
2 One half tablespoon 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
One half 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 Three fourths hour in hot oven, or until crust is golden and
juices are bubbling.

Variation: Substitute blueberries for raspberries.

Typos by Brenda Adams adamsfmle@aol.com Nathalie Dupree, Matters of Taste
Recipe By : Nathalie Dupree, Matters of Taste

Posted to MCRecipe Digest V1 #245

Date: Tue, 15 Oct 1996 21:27:05 0400

From: ADAMSFMLE@aol.com