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Peach Raspberry Pie Recipe

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This recipe for Peach Raspberry Pie is from The Haslett Community Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
pastry for a 9-inch, 2-crust pie
4 lg. ripe peaches, sliced
2 Tbsp. butter, cut in small pieces
¼ cup sugar
1 pint ripe, red raspberries
Directions:
Directions:
Preheat oven to 425º F. Place bottom crust pastry in pie pan. Place alternate layers of peach slices and raspberries in bottom crust until all are laid in. Sprinkle the sugar evenly over the fruit. Dot with butter pieces. Cover with top crust; seal and flute, make slits in the crust. If desired, dampen the top crust and sprinkle with sugar. Bake for 35-45 minutes, until crust is brown and juice begins to bubble through the slits in the crust. Yields 8 servings.

 

 

 

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