---------- Recipe via Meal-Master (tm) v8.05
       Title: Raspberry-Peach Pie
  Categories: Pies, Bakery
       Yield: 1 servings
            -- 2-crust pie dough-chilled
     1/3 c  All-purpose flour
       1 c  Sugar
       2 c  Peaches; fresh or frozen,
            Thawed, drained, reserving
       2 c  Raspberries; fresh or
            Thawed, drained, reserving
     1/2 c  Hazelnuts; pecans, or
       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