Recipe

Peach Melba Pie Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 3 months, 1 week ago If you love peaches and what good southnern doesn't then you know this is Great Pie! Raspberries give it that extra something. Prep:25m Cook:50m Servings:8	Mountainmam
	peach melba pie

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Ingredients

For the double crust :

2 cups All Purpose Flour, sifted

1-1/2 teaspoons salt

3/4 cup All-Vegetable Shortening

For the filling:

3 cups peeled, sliced peaches, Frozen fruit may be used in this pie; thaw and drain thoroughly before making filling.

1-1/2 cups raspberries

1/2 teaspoon almond extract

1-1/2 cups sugar

1/2 cup All Purpose Flour

1 teaspoon cinnamon

1 teaspoon butter

For the topping:

2 tablespoons milk

1 teaspoon sugar

Directions

1. Make the double crust: Preheat oven to 375° F.

2. In a large mixing bowl, stir together flour and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball.

3. Cut dough in half; wrap one-half in plastic wrap and set aside.

4. On a lightly floured cutting board or counter, roll other dough half out into an 11-inch circle. Transfer dough to a 9-inch deep-dish pie plate.

Make the filling:

1. In a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. In a small bowl, stir together sugar, flour, and cinnamon until mixed; add to fruit and stir to coat.

2. Transfer fruit filling to the crust and dot with butter.

Assemble the pie:

1. Roll out reserved dough to an 11-inch circle.

2. Roll edges of crust under, then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.

3. Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 45 to 50 minutes, or until crust is nicely browned. Cool pie to room temperature before serving.

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