Peach Melba Pie Recipe

Name: Peach Melba Pie
Prep time: 45 min
Cook time: 70 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the timeless elegance of Peach Melba Pie! This double-crust masterpiece combines the juicy sweetness of fresh peaches with the tartness of raspberries, creating a flavor symphony that's simply irresistible. A hint of cinnamon and crunchy almonds adds a delightful complexity. Easy-to-follow instructions guide you to baking perfection. Perfect for summer gatherings or a special treat any time of year!

Prep Time 45 mins

Cook Time 70 mins

Calories 4024.1 kcal

Protein 79g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!