Raspberry-peach pie

 
                            RASPBERRY-PEACH PIE
 
 Recipe By     : Nathalie Dupree, Matters of Taste
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -- 2-crust pie dough-chilled
      1/3  cup           all-purpose flour
    1      cup           sugar
    2      cups          peaches -- fresh or frozen,
                         thawed, drained, reserving juices
    2      cups          raspberries -- fresh or frozen,
                         thawed, drained, reserving juices
      1/2  cup           hazelnuts -- pecans, or walnuts,
                         chopped
    1      tablespoon    rum -- (optional)
    2 1/2  tablespoons   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 

 
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