two l-pound cans peaches, packed without sugar
1 cup frozen unsweetened whole raspberries
1/2 teaspoon almond extract
1/4 Cup sugar
1 tablespoon cornstarch
1/4 cup water
pastry for a 2-crust pie
1 tablespoon unbeaten egg white or prepared egg substitute
Makes 6 to 8 servings.
Drain the peaches, reserving 1/2 cup of juice. Put the juice and the sugar in a medium saucepan, and heat it.
Stir the cornstarch into the cold water until there are no lumps, and add it, all at once, to the juice, stirring constantly until the mixture bubbles and thickens.
Remove the saucepan from the heat. Stir in the raspberries and almond extract. Stir in the peaches slowly. Chill the filling while preparing the pastry.
Preheat the oven to 375°F (190 deg C). Roll out the bottom crust and fit it into a 9-inch pie pan. Paint the bottom crust with egg white or prepared egg substitute. Spoon in the filling. Roll out the top crust and lay it over. Trim and fold 1/2 inch of the top crust over the edge of the bottom crust. Pinch the edges together with the tines of a fork. Cut decorative vents in the middle of the pie to allow steam to escape.
Bake the pie in the bottom third of the oven for 45 minutes, or until it is golden brown and the filling is bubbly.
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