The best delicious Raspberry-peach Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry-peach Pie recipe today!
Hello my friends, this Raspberry-peach Pie recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry-peach Pie is amazingly delicious, and addictive, everyone will be asking for more Raspberry-peach Pie.
What Makes This Raspberry-peach Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry-peach Pie.
Ready to make this Raspberry-peach Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
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
Yields
1 Servings
Leave a Reply