Raspberry-peach Piedesserts, pies 1 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 |
