Peach Melba Pie
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Ingredients
- 3/4 cups sugar ((3/4 cup))
- 5 ripe peaches (thick slices)
- 1 cup raspberries (fresh or frozen)
- 3 tablespoons cornstarch
- 1/2 teaspoon almond extract ((optional))
- 1/4 teaspoon kosher salt
- 3 tablespoons butter (melted)
- 1 lime (juiced)
Directions
| Step 1 | |
| Preheat oven to 425 degrees F. Cut peaches into thick slices (about six per half). Leave the skins on, they dissolve in the baking process anyway, so save a step. | |
| Step 2 | |
| Place sliced peaches and raspberries in a bowl, add sugar. Stir to mix. Add remaining ingredients to fruit mixture. | |
| Step 3 | |
| Add filling to chilled pie dough in a 9-inch pie plate or pan. Don't overfill, as this is one juicy pie. Cover filling with lattice top or double crust top with air vents. | |
| Step 4 | |
| Bake on center shelf for 15 minutes at 425 degree F, and then reduce heat to 350 degrees F. Bake until juices bubble in the middle of the pie. May take over an hour and then some. If only bubbling around the edges of the pie, the center is not done. Be patient. 😉 | |
| Step 5 | |
| Let stand for at least 4 hours to cool and take a more solid texture. If sliced when warm, the filling will run. And don't reheat the pie, as it will make the crust weaken and become soggy. | |