Zutaten für Peach Melba Pie
- All Purpose Flour
- 1 teaspoon salt
- Crisco Shortening
- Cold Water
- Peaches
- 1 cup fresh raspberries
- 1 teaspoon almond extract
- Granulated Sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter
- 1 tablespoon milk
- 1 tablespoon granulated sugar
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Zubereitung von Peach Melba Pie
- Preheat oven to 375°F (190°C).
- Make the crust:
- In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out one disc of dough into an 11-inch circle. Carefully transfer to a 9-inch deep-dish pie plate.
- Make the filling:
- In a large bowl, gently combine 4 cups peeled and sliced fresh peaches, 1 cup fresh raspberries, 1 teaspoon almond extract, ¾ cup granulated sugar, 2 tablespoons all-purpose flour, and ½ teaspoon ground cinnamon.
- Pour the fruit filling into the pie crust. Dot the top with 2 tablespoons of cold unsalted butter, cut into small pieces.
- Roll out the second disc of dough into an 11-inch circle. Place it over the filling.
- Trim and crimp the edges, creating a decorative seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with 1 tablespoon of milk and sprinkle with 1 tablespoon of granulated sugar.
- Bake for 60-70 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
1424g
Fat
209g
Carbs
205g
