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Peach Melba Pie

  • on August 17, 2007
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Ingrients & Directions


2 lb (1kg) peaches, peeled
2/3 c Brown sugar
1/8 ts Cinnamon
Pastry for 9-inch double
Crust pie
– – –
GLAZE
1 Egg
1 c Raspberries
3 tb All-purpose flour
pn Nutmeg
2 tb Butter
– – –
– – –
– – –
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
evenly distributed.

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
fork.

Per Serving: 248 calories, 2.4 g protein, 12.2 g fat, 33.7 g
carbohydrates 1.2 mg iron, 22 mg calcium.

Yields
10 Servings

Article Categories:
Pies

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