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Peach Melba Pie

peach-melba-pie

Cook Time: 50 Min

Yield: 8 Servings

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peach-melba-pie

Ingredients

  • CRUST
  • Double crust
  • FILLING
  • 3 C. peeled, sliced peaches
  • OR Frozen dry pack peaches
  • 1 1/2 C. raspberries
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 1 1/2 C. sugar
  • 1/2 C. all-purpose flour
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. butter
  • TOPPING
  • 2 Tbsp. milk
  • 1 tsp. sugar

Directions

  1. HEAT oven to 375°F.
  2. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
  3. COMBINE peach slices, raspberries and almond extract in medium bowl; set aside. Stir together sugar, flour, and cinnamon in small bowl until mixed. Add to fruit; stir to coat.
  4. TRANSFER fruit filling to unbaked crust; dot with butter.
  5. ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Brush top crust with milk; sprinkle with sugar.
  6. BAKE 45 to 50 minutes, or until crust is nicely browned. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.

Peach Melba Pie

peach-melba-pie

Cook Time: 50 Min

Yield: 8 Servings

Ingredients

  • CRUST
  • Double crust
  • FILLING
  • 3 C. peeled, sliced peaches
  • OR Frozen dry pack peaches
  • 1 1/2 C. raspberries
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 1 1/2 C. sugar
  • 1/2 C. all-purpose flour
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. butter
  • TOPPING
  • 2 Tbsp. milk
  • 1 tsp. sugar

Directions

  1. HEAT oven to 375°F.
  2. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
  3. COMBINE peach slices, raspberries and almond extract in medium bowl; set aside. Stir together sugar, flour, and cinnamon in small bowl until mixed. Add to fruit; stir to coat.
  4. TRANSFER fruit filling to unbaked crust; dot with butter.
  5. ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Brush top crust with milk; sprinkle with sugar.
  6. BAKE 45 to 50 minutes, or until crust is nicely browned. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.

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