Title: Raspberry-Peach Pie
Categories: Cookbook, Desserts, N. dupree, Pies
Yield: 1 Servings

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 Nathalie Dupree, Matters of Taste
Recipe By : Nathalie Dupree, Matters of Taste

Posted to MC-Recipe Digest V1 #245

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

From: ADAMSFMLE@aol.com