Ingredients for Peach Melba Summer Pie
- Refrigerated Pie Crusts
- 4 cups peeled and sliced ripe peaches
- 2 cups fresh raspberries
- 1 1/4 cups granulated sugar
- 2 tablespoons cornstarch
- Ground Cinnamon
- 1 large egg
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How to Make Peach Melba Summer Pie
- Preheat oven to 375°F (190°C). Place a baking sheet on the center oven rack.
- Roll out one 9-inch pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges.
- In a large bowl, gently combine 4 cups peeled and sliced ripe peaches, 2 cups fresh raspberries, 1 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon ground cinnamon.
- Pour the fruit mixture into the prepared pie crust.
- Roll out the second 9-inch pie crust. Place it over the fruit filling. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
- Whisk 1 large egg with 1 tablespoon of water. Brush the egg wash over the top crust.
- Sprinkle the remaining 2 tablespoons of granulated sugar over the egg wash.
- Bake on the prepared baking sheet for 60-70 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges loosely with foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
158g
Fat
29g
Carbs
25g
