PEACH MELBA PIE RECIPE - (4.5/5)
Provided by AzWench
Number Of Ingredients 20
Steps:
- For the press-in crust: Coat a 9-1/2-inch deep-dish pie plate with butter and set aside. Combine the measured flour, sugar, and salt in a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add the butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons of the ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.) Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until the dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes. Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans. Place the crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let the crust cool slightly on a wire rack. Return the baking sheet to the oven. For the filling: Combine the peaches, sugars, vanilla seeds or extract, and lemon juice in a large, nonreactive bowl and gently mix. Add the raspberries and cornstarch and toss to coat. Transfer the filling to the crust and place the pie on the hot baking sheet. Bake until the peaches are just beginning to brown, about 30 minutes. For the streusel: Meanwhile, combine all of the streusel ingredients except the butter in a medium bowl and mix until evenly incorporated. Add the butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use. When the pie is ready, remove it from the oven and reduce the temperature to 375°F. Sprinkle the streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is browned, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.
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Diane Trujillo
dt@aol.comThis pie was easy to make and turned out so beautiful! The colors of the peaches and raspberries were so vibrant. It tasted just as good as it looked. I will definitely be making this pie again.
Sunita Paudel
paudel-sunita76@yahoo.comThis pie was delicious! The peaches were perfectly ripe and the filling was creamy and smooth. The crust was flaky and buttery. I would definitely recommend this pie to anyone who loves peaches.
Soni Mirza
m_soni5@hotmail.comThis pie was a bit too sweet for my taste, but my kids loved it. The crust was nice and flaky, but the filling was a bit too runny. I would probably make this pie again, but I would use less sugar next time.
zaharaddeen ahmed
z-ahmed27@gmail.comI love this pie! The combination of peaches and raspberries is perfect. The crust is flaky and the filling is creamy and smooth. I always get compliments when I make this pie.
Ericia Mbiya
mbiya_e61@yahoo.comThis pie was easy to make and turned out so beautiful! The colors of the peaches and raspberries were so vibrant. It tasted just as good as it looked. I will definitely be making this pie again.
marvy cruz
cruz26@hotmail.comThis pie was delicious! The peaches were perfectly ripe and the filling was creamy and smooth. The crust was flaky and buttery. I would definitely recommend this pie to anyone who loves peaches.
Salauddin Khan
khan63@gmail.comThis pie was a bit more tart than I expected, but still very good. The crust was nice and flaky and the filling was thick and flavorful. I would definitely make this pie again, but I would use a sweeter variety of peaches next time.
Naseerullah khan
k-naseerullah@hotmail.comI've made this pie several times and it's always a crowd-pleaser. The crust is flaky and the filling is bursting with flavor. I love that it's not too sweet, so it's perfect for any occasion.
Kemny Miller
miller_k@yahoo.comThis pie was easy to make and turned out so delicious! The peaches and raspberries were perfectly ripe and the filling was creamy and smooth. I served it with a scoop of vanilla ice cream and it was the perfect summer dessert.
obhi Roy Shãñto
so61@gmail.comI made this pie for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation. I will definitely be making this pie again.
Getachew Adugna
adugna_getachew47@yahoo.comThis Peach Melba Pie was a delightful treat! The combination of sweet peaches, tangy raspberries, and creamy vanilla ice cream was simply irresistible. The crust was flaky and buttery, providing the perfect base for the flavorful filling.