Peach Melba Pie Recipe

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Peach Melba Pie Ingredients

2 lb (1kg) peaches, peeled
2/3 cup brown sugar
1/8 tsp cinnamon
1 pastry for 9-inch double
1 crust pie - -
1 glaze
1 egg
1 cup raspberries
3 tbsp all-purpose flour
1 pinch nutmeg
2 tbsp butter - - - - - -
1 tsp milk

A Recipe for
Peach Melba Pie

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Anybody who believes that the way to a man's heart is through his stomach flunked geography.
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This Recipe for Peach Melba Pie is one of thousands in the Recipes-to-go Fruit Cookbook.

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Peach Melba Pie Recipe
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This is a recipe for Peach Melba Pie from the recipe cookbook of Recipes-to-go (Fruit)

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."
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Peach Melba Pie

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

Peach Melba Pie Directions

1. Preheat oven to 425 F. Slice peaches into 1/2-inch-thick wedges.
They should measure about 4 cups. Place in a large bowl with
raspberries. Measure sugar, flour, cinnamon and nutmeg into a small
bowl. Stir with a fork until blended. Add to fruit and stir until
evenly distributed.

2. Roll out half the pasttry and fit into a 9-inch pie plate without
stretching dough. Do not trim edge until top dough is in place. Do
not prick bottom. Then roll out remaining dough into a 10-inch
circle, about 1/8 inch thick.

3. Pour filling into pie shell. Dot with butter. Moisten edge of
pastry with water. Place 10-inch circle of pastry over filling.
Gently press seams together to seal. Trim dough to 1/2 inch beyond
tim of plate. Then turn edge underneath and flute rim. Cut 2 or 3
(2-inch) slits on top crust to allow steam to escape.

4. Make a glaze, if you wish, by whisking egg together with milk in a
small bowl. Brush evenly over pie crust. Place pie on bottom rack of
preheated 425 F oven. Bake for 10 to 12 minutes or until pastry
starts to turn golden. Then redue oven heat to 350 F and continue
baking 45 to 50 minutes or until peaches can easily be pierced with a
fork.

Per Serving: 248 calories, 2.4 g protein, 12.2 g fat, 33.7 g
carbohydrates 1.2 mg iron, 22 mg calcium.

Serves: 10

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Peach Melba Pie Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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