* Exported from MasterCook Mac * RASPBERRY-PEACH PIE Recipe By : Nathalie Dupree, Matters of Taste Serving Size : 1 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2-crust pie dough-chilled 1/3 cup all-purpose flour 1 cup sugar 2 cups peaches -- fresh or frozen, thawed, drained, reserving juices 2 cups raspberries -- fresh or frozen, thawed, drained, reserving juices 1/2 cup hazelnuts -- pecans, or walnuts, chopped 1 tablespoon rum -- (optional) 2 1/2 tablespoons butter ** Glaze ** --sugar dissolved in water 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