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       Title: Raspberry-Peach Pie
  Categories: desserts, pies, salads
       Yield: 1 serving
 
            -- 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 <adamsfmle@sprintmail.com>
   Nathalie Dupree,  Matters of Taste
 
 
 
 
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