Raspberry-Peach Pie

Directions

Preheat oven to 375℉ (190℃).

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 ½ 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 ¾ hour in hot oven, or until crust is golden and juices are bubbling.

Variation: Substitute blueberries for raspberries.