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Ingredientes
- Â Â 2-crust pie dough-chilled
- 1/3 c. All-purpose flour
- 1 c. Sugar
- 2 c. Peaches fresh or possibly frzn,
- Â Â Thawed, liquid removed, reserving juices
- 2 c. Raspberries fresh or possibly frzn,
- Â Â Thawed, liquid removed, reserving juices
- 1/2 c. Hazelnuts pecans, or possibly walnuts,
- Â Â Minced
- 1 Tbsp. Rum (optional)
- 2Â 1/2 Tbsp. Butter
Direcciones
- 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 in the liquid removed fruit, nuts, and optional rum. Stir in 1/2 of the liquid removed juices.
- Toss together with your hands till well mixed. Place the filling in the crust. Dot with the butter.
- To add in a top crust, brush lip of bottom crust with water to adhere. Press on a lattice crust, or possibly top with a full crust, pierced or possibly decorated. Brush with glaze. Bake for 3/4 hour in warm oven, or possibly till crust is golden brown and juices are bubbling.
- Variation: Substitute blueberries for raspberries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 822g | |
| Calories 1450 | |
| Calories from Fat 276 | 19% |
| Total Fat 31.48g | 39% |
| Saturated Fat 18.41g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 208mg | 9% |
| Potassium 976mg | 28% |
| Total Carbs 288.19g | 77% |
| Dietary Fiber 20.9g | 70% |
| Sugars 235.2g | 157% |
| Protein 10.13g | 16% |
