Peach Melba Pie

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Servings: 10 Difficulty: Advanced
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A classic fruit pie featuring tender peaches and tart raspberries in a flaky double crust.
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Peach Melba Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 240.9

Description

This Peach Melba Pie is a delightful twist on the classic dessert, combining the juicy sweetness of ripe peaches with the bright acidity of fresh raspberries. Encased in a buttery, flaky double crust, this pie offers a perfect balance of textures and flavors. The filling is spiced lightly with cinnamon and nutmeg, enhancing the natural fruit notes without overpowering them. It is an ideal treat for summer gatherings, family dinners, or as a comforting homemade dessert. The vibrant red of the raspberries contrasts beautifully with the golden peaches, making it as visually appealing as it is delicious. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.

Ingredients

Directions

  1. Preheat the oven to 425&# 194;°F (218ðC).
  2. Slice the peeled peaches into 1/2-inch-thick wedges, ensuring you have about 4 cups of fruit.
  3. Place the peach wedges in a large bowl and add 1 cup of raspberries.
  4. In a small bowl, combine the brown sugar, 3 tablespoons of all-purpose flour, 1/8 teaspoon of cinnamon, and a pinch of nutmeg.
  5. Stir the dry ingredients with a fork until well blended.
  6. Pour the sugar mixture over the fruit and toss gently until the peaches and raspberries are evenly coated.
  7. Roll out half of the pie dough and fit it into a 9-inch pie plate without stretching the dough.
  8. Do not trim the edge of the bottom crust yet; wait until the top crust is in place.
  9. Pour the fruit filling into the pie shell and dot the top with 2 tablespoons of butter.
  10. Roll out the remaining dough into a 10-inch circle, about 1/8 inch thick.
  11. Moisten the edge of the bottom crust with water, then place the top dough circle over the filling.
  12. Gently press the seams together to seal the pie.
  13. Trim the excess dough to 1/2 inch beyond the rim of the plate, then turn the edge underneath and flute the rim.
  14. Cut 2 or three 2-inch slits in the top crust to allow steam to escape during baking.
  15. If desired, whisk 1 egg with 1 teaspoon of milk to make a glaze, then brush it evenly over the pie crust for a golden finish.
  16. Place the pie on the bottom rack of the preheated oven and bake for 10 to 12 minutes, or until the pastry begins to turn golden.
  17. Reduce the oven temperature to 350ðF (175ðC) and continue baking for 45 to 50 minutes, or until the peaches can be easily pierced with a fork.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 240.9kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 28.7mg2%
Total Carbohydrate 62.0g21%
Dietary Fiber 3.5g15%
Sugars 58.3g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure peaches are peeled and sliced uniformly for even cooking.

If using frozen raspberries, do not thaw before adding to the filling to prevent excessive liquid.

For a crispier bottom crust, you can pre-bake the bottom crust for 10 minutes at 400ðF before adding the filling.

Allow the pie to cool completely on a wire rack before slicing to allow the filling to set.

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

The egg wash is optional but helps achieve a deep golden brown color and adds shine.

Keywords: peach, raspberry, pie, dessert, baking, fruit, pastry, cinnamon, nutmeg, summer, homemade, crust, filling, sweet, flaky, classic, melba, oven, recipe
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