Raspberry-Peach Pie
.
Yield
8 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
two crust pie pastry
chilled |
* | |
| ⅓ | 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 |
|
| ½ | cup |
hazelnuts (filberts)
pecans, or walnuts, chopped |
|
| 1 | tablespoon |
rum
optional |
|
| 2 ½ | tablespoons | butter |
|
| Glaze | |||
|
sugar
dissolved in |
*
|
||
| water |
*
|
||
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.
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