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Peach Raspberry Pie (martha Stewart)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 8 Servings

INGREDIENTS

1 Recipe piecrust, see * Note
1 Egg
1 T Milk
4 lb Peaches, about 8 large
1/2 pt Raspberries
1/2 c Sugar
1/4 c Flour
2 T Unsalted butter, cut in
small pieces

INSTRUCTIONS

Note: Use Martha Stewart's Piecrust recipe of use your own recipe for
a 9-inch double crust pie. On a lightly floured work surface, roll  out
half the dough to 1/8-inch thick circle, about 13 inches in  diameter.
Drape dough over a 9-inch pie pan, and transfer to  refrigerator to
chill for about 30 minutes. Heat oven to 425 degrees.  Whisk together
the egg and milk, and set aside. Combine the peaches,  raspberries,
sugar, and flour, and turn onto the chilled bottom  crust. Dot with the
butter. Roll out the remaining piecrust dough to  the same size and
thickness. Add an extra tablespoon of flour if the  peaches are very
juicy. Brush the rim of the crust with the egg wash,  place the other
piecrust on top, trim to 1/2-inch over edge of pan,  and crimp the
edges with a fork or your fingers. Transfer pie to the  refrigerator
until firm, about 15 minutes. Brush with egg wash, and  bake for 10
minutes. Reduce heat to 350 degrees, and bake 30 to 40  minutes more.
Makes one 9 inch pie.  Source: "Martha Stewart Living Magazine, Jun
1997" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 179 Calories (kcal); 4g Total Fat; (17% calories from
fat); 3g Protein; 37g Carbohydrate; 31mg Cholesterol; 8mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit;  1/2
Fat; 1 Other Carbohydrates  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 197
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 31mg
Sodium: 10.6mg
Potassium: 476.9mg
Carbohydrates: 39.6g
Fiber: 4.8g
Sugar: 32.5g
Protein: 3.6g


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