Blackberry Peach Pie Recipe

• 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

1. Preheat oven to 375 degrees F. Roll out dough for the bottom crust, and place in a 9 inch pie pan.
2. Trim.
3. Chill.
4. To make the filling, mix the flour and sugar together.
5. Add in the liquid removed fruit, nuts, and optional rum.
6. Stir in 1/2 of the liquid removed juices.
7. Toss together with your hands till well mixed.
8. Place the filling in the crust.
9. Dot with the butter.
10. To add in a top crust, brush lip of bottom crust with water to adhere.
11. Press on a lattice crust, or possibly top with a full crust, pierced or possibly decorated.
12. Brush with glaze.
13. Bake for 3/4 hour in warm oven, or possibly till crust is golden brown and juices are bubbling.
14. Variation: Substitute blueberries for Blackberries.

crust pie, allpurpose, sugar, peaches, blackberries, hazelnuts, rum, butter sugar

Taken from cookeatshare.com/recipes/blackberry-peach-pie-86576 (may not work)