Raspberry-Peach Pie

1. 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.
2. To make the filling, mix the flour and sugar together.
3. Add the drained fruit, nuts, and optional rum. Stiri in 1/2 of the drained juices.
4. Tossi together with your hands until well mixed.
5. Place the filling in the crust.
6. Dot with the butter.
7. To add a top crust, brush lip of bottom crust with water to adhere.
8. Press on a lattice crust, or top with a full crust, pierced or decorated.
9. Brush with glaze.
10. Bakei for 3/4 hour in hot oven, or until crust is golden and juices are bubbling.
11. Variation: Substitute blueberries for raspberries.