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Raspberry-Peach Pie
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 225
% Daily Value**
Total Fat 8g
13%
Saturated Fat 3g
4%
Unsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 26mg
1%
Total Carbohydrate 37g
12%
Dietary Fiber 3g
14%
Sugars 30g
Protein 2g
Vitamin A  5%Vitamin C  18%
Calcium  2%Iron  6%
Potassium  5%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Raspberry-Peach Pie

Date Added: January 04, 2014

Ingredients:

2 1/2 Tablespoons Butter Or Vegetable, 3 Tbl
1/3 Cup All-Purpose Flour sifted
1 Cup Sugar unrefined
2 Cups Peaches fresh or frozen, thawed, drained, reserving juices
2 Cups Raspberries fresh or frozen, thawed, drained, reserving juices
1/2 Cup Hazelnut pecans, or walnuts, chopped
1 Tablespoon Rum (optional)
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Directions:

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.
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