| 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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“If God were an impersonal force we’d be superior to our Maker”