Peach melba pie
Last updated 6/12/2012 12:48:56 AM. Recipe ID 10178. Report a problem with this recipe.
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
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1 c Raspberries
3 tb All-purpose flour
2 tb Butter
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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
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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