— 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
** glaze ** –sugar dissolved in water Recipe by: Nathalie Dupree, Matters of Taste 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 —–