INGREDIENTS

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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