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Peach Melba Pie Recipe
|Pastry||1 (For 9-Inch Two-Crust Pie)|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned peaches||3 1⁄2 Cup (56 tbs), drained, sliced|
|Frozen raspberries||10 Ounce, thawed and drained (Reserved)|
|Vanilla ice cream||2 1⁄2 Cup (40 tbs) (For Serving)|
|Melba sauce||3 Tablespoon (For Serving)|
Serving size: Complete recipe
Calories 3024 Calories from Fat 854
% Daily Value*
Total Fat 95 g146.5%
Saturated Fat 50.5 g252.4%
Trans Fat 0 g
Cholesterol 296.2 mg
Sodium 614.2 mg25.6%
Total Carbohydrates 536 g178.7%
Dietary Fiber 44.9 g179.5%
Sugars 436.8 g
Protein 34 g68.4%
Vitamin A 198.3% Vitamin C 51.4%
Calcium 154% Iron 81.9%
*Based on a 2000 Calorie diet
Stir together sugar and cornstarch in small saucepan.
Stir in reserved peach syrup.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Mix hot syrup with peach slices.
Place raspberries evenly in pastry-lined pie pan; cover with peach mixture and dot with butter.
Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 45 minutes or until crust is brown.
Serve with ice cream and Melba Sauce.