Tuesday, August 15, 2006

Pie Recipe #21 - Raspberry Peach Pie

Raspberry-Peach Pie

-- 2-crust pie dough-chilled
1/3 c All-purpose flour
1 c Sugar
2 c Peaches; fresh or frozen,
Thawed, drained, reserving
2 c Raspberries; fresh or
Thawed, drained, reserving
1/2 c Hazelnuts; pecans, or
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.


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