Raspberry-Peach Pie

Name: Raspberry-Peach Pie
Ingredients: 1 x pie shell (9 inch) 2crust, dough, chilled; 13 cup flour, all-purpose; 1 cup sugar; 2 cups peaches fresh or frozen, thawed, drained, reserving juices; 2 cups raspberries fresh or frozen, thawed, drained, reserving juices; 1/2 cup hazelnuts (filberts) pecans, or walnuts, chopped; 1 tablespoon rum optional; 2 1/2 tablespoons butter; 1 x sugar dissolved in; 1 x water

10 ingredients

15 steps

Ingredients

1 x pie shell (9 inch) 2crust, dough, chilled
13 cup flour, all-purpose
1 cup sugar
2 cups peaches fresh or frozen, thawed, drained, reserving juices
2 cups raspberries fresh or frozen, thawed, drained, reserving juices
1/2 cup hazelnuts (filberts) pecans, or walnuts, chopped
1 tablespoon rum optional
2 1/2 tablespoons butter
1 x sugar dissolved in
1 x water

Directions

1

Preheat oven to 375F (190C).
2

Roll out dough for the bottom crust, and place in a 9 inch pie pan.
3

Trim.
4

Chill.
5

To make the filling, mix the flour and sugar together.
6

Add the drained fruit, nuts, and optional rum.
7

Stir in 1/2 of the drained juices.
8

Toss together with your hands until well mixed.
9

Place the filling in the crust.
10

Dot with the butter.
11

To add a top crust, brush lip of bottom crust with water to adhere.
12

Press on a lattice crust, or top with a full crust, pierced or decorated.
13

Brush with glaze.
14

Bake for 3/4 hour in hot oven, or until crust is golden and juices are bubbling.
15

Variation: Substitute blueberries for raspberries.