Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Peach Raspberry Pie




Source of Recipe


Posted by lpinkmountain (My Page) on Sat, Jun 25, 05


Recipe Introduction


I mentioned this in a "easy, simple, big hit with the crowd" post on the cooking forum. I make it most often with frozen peaches and raspberries, but it's getting on to the season when you can enjoy it fresh.

1 1/2 cups sugar
1/4 cup cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 cups peeled and sliced peaches
3 cups red raspberries
2 TBLSP butter or margarine

Combine sugar, cornstarch, cinn. & nutmeg. Stir in peaches and berries (gently). Transfer into a pastry lined baking dish. Dot with butter. Top with crust and seal, cut out steam vents. Bake at 375 degrees for 60 minutes.