Peach Melba Pie
Cuisine: American
Author: Kitchens
Prep time: 20 mins
Cook time: 1 hour 2 mins
Total time: 1 hour 22 mins
  • pastry for 9-inch double crust pie
For the glaze
  • 1 egg plus
  • 1 teaspoon milk
  • 2 pounds (1 kg) peaches, peeled
  • 2/3 Cup brown sugar
  • 1/8 teaspoon cinnamon
  • 1 Cup raspberries (fresh or frozen)
  • 3 Tablespoons all-purpose flour
  • 1 pinch nutmeg
  • 2 Tablespoons unsalted butter
  1. Preheat oven to 425 degrees F.
  2. Slice peaches into 1/2-inch-thick wedges. They should measure about 4 cups.
  3. Place in a large bowl with raspberries.
  4. Measure sugar, flour, cinnamon and nutmeg into a small bowl. Stir with a fork until blended. Add to fruit and stir until evenly distributed.
  5. Roll out half the pastry 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.
  6. 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 the rim of the plate. Then turn edge underneath and flute rim. Cut 2 or 3 (2-inch) slits on top crust to allow steam to escape.
  7. Make a glaze, if you wish, by whisking egg together with milk in a small bowl. Brush evenly over pie crust.
  8. Place pie on bottom rack of preheated 425 degree F oven. Bake for 10 to 12 minutes or until pastry starts to turn golden. Then reduce oven heat to 350 degrees F and continue baking 45 to 50 minutes or until peaches can easily be pierced with a fork.
Calories: 248 Fat: 12.4 g Protein: 2.4 g
Recipe by Recipes at