|Dutch Oven Recipes > Fresh Raspberry Peach Pie|
|1||cup granulated sugar||3||cups all purpose flour|
|3/4||cup brown sugar||1 1/2||cups shortening|
|1/2||tsp. ground cinnamon||1/4||tsp. salt|
|1/4||tsp. ground nutmeg||3/4||cup HOT water|
|8||tsp. instant Clear Jel|
|8||cups sliced fresh peaches||1/4||cup milk|
|2||cups fresh raspberries|
|2||tsp. almond extract|
|2||Tbs. lemon juice|
|2||Tbs. butter; cubed|
Prepare Filling: In a large bowl mix sugars, spices, and Clear Jel. Gently stir in fruit, extract, and lemon juice. Stir only to mix and moisten, being careful not to mash the fruit. Reserve the cubed butter.
Prepare Pie Crust: Cut flour, salt, and shortening together with a pastry cutter or 2 knives. Add hot water one half at a time. Stir with a fork just to moisten. Knead dough 4 or 5 times. Divide dough in half.
Assemble Pie: Place one piece of dough on a lightly floured board and gently roll out to 1/4" thickness. Place dough in a clean oiled 12" Dutch oven to cover bottom and 2-3 inches up the sides. Spoon in the filling. Dot the top of the fruit with cubed butter. Roll out the top crust and cut into 1/2" strips. Form strips into a lattice top over pie and seal edges with water. Brush top crust with milk.
Bake Pie: Cover and bake pie using 9 briquettes bottom and 16-18 briquettes on the lid for about 1 hour until top crust is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes.
Recipe courtesy of Terry and Sheilamarie Lewis of Tabiana, UT.
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