Peach Melba Pie Recipe
Ingredients
| Pastry for 9-inch Two-crust Pie | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Canned peaches | 3 1/2 Cup (16 tbs), drained | |
| Raspberries package | 1 , drained | |
| Butter/Margarine | 1 Tablespoon | |
| Vanilla ice cream | ||
| Melba Sauce | ||
Directions
Heat oven to 425°.
Prepare pastry.
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.
Prepare pastry.
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.
Chef
