Raspberry-Peach Pie

Recipe Ingredients

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1/3 cup	78ml	2-crust pie dough
1 cup	62g / 2.2oz	All-purpose flour
2 cups	396g / 13oz	Sugar
		Peaches - fresh or frozen,
2 cups	474ml	Thawed - drained, reserving juices
		Raspberries - fresh or frozen,
1/2 cup	118ml	Thawed - drained, reserving juices
		Hazelnuts - pecans, or walnuts,
1 tablespoon	15ml	Chopped
2 1/2 tablespoons	37ml	Rum - (optional)
		Butter
		** glaze ** sugar dissolved in water

Recipe Instructions

Preheat oven to 375F. 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.

Nathalie Dupree, Matters of Taste

Source:
Nathalie Dupree, Matters of Taste

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