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Ingredients
- 2 x -crust pie dough, chilled
- 1/3 c. All-purpose flour
- 1 c. Sugar
- 2 c. Peaches, fresh or possibly frzn, thawed, liquid removed, reserving juices
- 2 c. Blackberries, fresh or possibly frzn, thawed, liquid removed, reserving juices
- 1/2 c. Hazelnuts, pecans, or possibly walnuts, minced
- 1 Tbsp. Rum, (optional)
- 2 1/2 Tbsp. Butter Sugar dissolved in water
Directions
- 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 Blackberries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 867g | |
| Calories 1421 | |
| Calories from Fat 181 | 13% |
| Total Fat 21.44g | 27% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 59mg | 2% |
| Potassium 1252mg | 36% |
| Total Carbs 299.66g | 80% |
| Dietary Fiber 22.9g | 76% |
| Sugars 242.92g | 162% |
| Protein 15.52g | 25% |
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