| 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 | T | Rum, optional |
| 2 1/2 | T | Butter |
| Sugar dissolved in water |
INSTRUCTIONS
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 <[email protected]> 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: [email protected]
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Nutrition (calculated from recipe ingredients)
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Calories: 1486
Calories From Fat: 278
Total Fat: 31.8g
Cholesterol: 76.3mg
Sodium: 9.9mg
Potassium: 1135.7mg
Carbohydrates: 297.7g
Fiber: 22.4g
Sugar: 240.6g
Protein: 10.9g