Peach Melba Pie

We have reached that pivot point in the year that Peaches and Raspberries overlap in the Central Pennsylvania agriculture calendar.  Perfect time to make a peach melba pie - well worth the extra time to remove the stones from cling peaches.  The following recipe is for a two crust, deep dish 9 inch pie.


You'll need:
2 Pie Crusts
2 Tbl Butter
2 Tbl Sugar
4 Cups Sliced Peaches
2 Cups Raspberries
3/4 Cup Sugar
1/2 Cup Cake Flour
1 Tsp Almond Extract
3/4 Cup Slivered Almonds

Heat oven to 425 degrees.

Place one crust in the bottom of the pan.  Rub with 2 Tbl Butter then sprinkle with sugar, emptying out excess.  Place in refrigerator.

In a large bowl, combine remaining ingredients except almonds (you can use AP flour if you do not have Cake Flour).  

Pour into chilled crust.  

Sprinkle with almonds.   

Top with second crust - either venting or doing lattice, your choice.

Place in bottom third of oven and bake for about 40 minutes.