** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 375 degrees F Roll out dough for the bottom crust, and place in a 9 inch pie pan.
2. Trim. Chill. To make the filling, mix the flour and sugar together.
3. Add the drained fruit, nuts, and optional rum.
4. Stir in 1/2 of the drained juices. Toss together with your hands until well mixed.
5. Place the filling in the crust. Dot with the butter.
6. To add a top crust, brush lip of bottom crust with water to adhere.
7. Press on a lattice crust, or top with a full crust, pierced or decorated.
8. Brush with glaze. Bake for 3/4 hour in hot oven, or until crust is golden and juices are bubbling.
9. Variation: Substitute blueberries for raspberries.
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Dietary Notes:
This recipe is low-sodium with 25.88mg per serving and low-cholesterol with 9.5mg per serving
This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Raspberry, Peach, Natural Sweeteners, Alcohol allergies.