The perfect way to enjoy the end of summer fruit bounty, this Peach Melba Pie brings together peaches and raspberries in a must-make summer pie.
Course Dessert
Cuisine American
Keyword peach melba pie
Prep Time 20 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 8servings
Author Deborah Harroun
Ingredients
For the pie:
1single crust pie crust
1 1/2poundfresh peachesskins removed and sliced
6ozfresh raspberries
1/2cupsugar
2tablespoonscornstarch
1tablespoonlemon juice
1/4teaspooncinnamon
For the topping:
3/4cupall-purpose flour
1/2cupbrown sugar
1/4cupbutter
Instructions
Preheat the oven to 350F. Roll out the pie crust and transfer to a 9-inch pie dish. Prick with a fork. Line the crust with foil, then weight down with pie weights or dried beans. Bake for 10 minutes. Remove the beans and the foil and cook the crust an additional 5 minutes. Remove from the oven and allow to cool.
Change the oven temperature to 375F.
In a bowl, combine the peaches, raspberries, sugar, cornstardh, lemon juice and cinnamon; mix gently. Pour into the pie crust. Bake for 35 minutes.
While the pie is baking, make the crumb topping. In another bowl, combine the flour, sugar and butter. Using a pastry cutter or a for, cut in the butter until it resembles coarse to fine crumbs. Sprinkle the pie with the crumb topping, then return to the oven to bake for an additional 12-15 minutes, or until golden brown. Cover the pie edges if needed to avoid over browning.