Rosy Peach Pie
|Peaches and nectarines||6 Cup (96 tbs) (Use Fresh)|
|Two crust pie pastry||1|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Red currant jelly||3 Tablespoon|
|Whipped cream/Vanilla ice cream||1 Liter|
Be sure both fruits are of equal ripeness.
Place fruit in pastry-lined 9-inch pie pan.
Combine sugar, flour and salt, and pour over fruit.
Dilute jelly with rum, and pour over other ingredients, distributing mixture evenly over all fruit.
Cover with lattice crust, and bake at 425° for 35-40 minutes.