Peach melba pie
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Peach melba pie
  Peach    Pie  
Last updated 6/12/2012 12:48:56 AM. Recipe ID 10178. Report a problem with this recipe.
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      Title: Peach melba pie
 Categories: Desserts, Fruits, Pie
      Yield: 10 Servings
      2 lb (1kg) peaches, peeled
    2/3 c  Brown sugar
    1/8 ts Cinnamon
           Pastry for 9-inch double
           Crust pie
           - - -
      1    Egg
      1 c  Raspberries
      3 tb All-purpose flour
        pn Nutmeg
      2 tb Butter
           - - -
           - - -
           - - -
      1 ts Milk
  1.  Preheat oven to 425 F.  Slice peaches into 1/2-inch-thick wedges.
  They should measure about 4 cups. Place in a large bowl with
  raspberries. Measure sugar, flour, cinnamon and nutmeg into a small
  bowl. Stir with a fork until blended.  Add to fruit and stir until
  evenly distributed.
  2.  Roll out half the pasttry and fit into a 9-inch pie plate without
  stretching dough.  Do not trim edge until top dough is in place. Do
  not prick bottom. Then roll out remaining dough into a 10-inch
  circle, about 1/8 inch thick.
  3.  Pour filling into pie shell.  Dot with butter. Moisten edge of
  pastry with water.  Place 10-inch circle of pastry over filling.
  Gently press seams together to seal. Trim dough to 1/2 inch beyond
  tim of plate. Then turn edge underneath and flute rim. Cut 2 or 3
  (2-inch) slits on top crust to allow steam to escape.
  4.  Make a glaze, if you wish, by whisking egg together with milk in a
  small bowl.  Brush evenly over pie crust. Place pie on bottom rack of
  preheated 425 F oven. Bake for 10 to 12 minutes or until pastry
  starts to turn golden.  Then redue oven heat to 350 F and continue
  baking 45 to 50 minutes or until peaches can easily be pierced with a
  Per Serving:  248 calories, 2.4 g protein, 12.2 g fat, 33.7 g
  carbohydrates 1.2 mg iron, 22 mg calcium.

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Recipe ID 10178 (Apr 03, 2005)

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