| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruits, Pie | 10 | Servings | |
INGREDIENTS
| 2 | lb | (1kg) peaches, peeled |
| 2/3 | c | Brown sugar |
| 1/8 | ts | Cinnamon |
| Pastry for 9-inch double | ||
| Crust pie – – | ||
| GLAZE | ||
| 1 | Egg | |
| 1 | c | Raspberries |
| 3 | tb | All-purpose flour |
| pn | Nutmeg | |
| 2 | tb | Butter – – – – – – |
| 1 | ts | Milk |
INSTRUCTIONS
1. Preheat oven to 425 F. Slice peaches into 1/2-inch-thick wedges. They should measure about 4 cups. Place in a large bowl with raspberries. Measure sugar, flour, cinnamon and nutmeg into a small bowl. Stir with a fork until blended. Add to fruit and stir until evenly distributed. 2. Roll out half the pasttry and fit into a 9-inch pie plate without stretching dough. Do not trim edge until top dough is in place. Do not prick bottom. Then roll out remaining dough into a 10-inch circle, about 1/8 inch thick. 3. Pour filling into pie shell. Dot with butter. Moisten edge of pastry with water. Place 10-inch circle of pastry over filling. Gently press seams together to seal. Trim dough to 1/2 inch beyond tim of plate. Then turn edge underneath and flute rim. Cut 2 or 3 (2-inch) slits on top crust to allow steam to escape. 4. Make a glaze, if you wish, by whisking egg together with milk in a small bowl. Brush evenly over pie crust. Place pie on bottom rack of preheated 425 F oven. Bake for 10 to 12 minutes or until pastry starts to turn golden. Then redue oven heat to 350 F and continue baking 45 to 50 minutes or until peaches can easily be pierced with a fork. Per Serving: 248 calories, 2.4 g protein, 12.2 g fat, 33.7 g carbohydrates 1.2 mg iron, 22 mg calcium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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