| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cookbook, Desserts, N. dupree, Pies | 1 | Servings | |
INGREDIENTS
| 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 |
| Sugar dissolved in water |
INSTRUCTIONS
GLAZE 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@aol.com> Nathalie Dupree, Matters of Taste Recipe By : Nathalie Dupree, Matters of Taste Posted to MC-Recipe Digest V1 #245 Date: Tue, 15 Oct 1996 21:27:05 -0400 From: ADAMSFMLE@aol.com
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