Peach Melba Pie

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I had a friend visiting during peach season who loved peach melba pies, so I decided to make one for him.   I’ve heard of peach melba, but I never knew what it was. It’s simply peaches with raspberries. It sounded like an interesting combination to me and I was looking forward to trying it.

I couldn’t decide if I wanted to make the pie ahead of time or not. Pies make me a little nervous, because everyone likes their pie a certain way. One friend likes very little sugar and a pinch of spice, my dad likes a ton sugar of sugar with a healthy dash of spice, and I’m somewhere in the middle. Since this was the first time making a pie for my friend, I decided to wait until he arrived and submit him to a little taste test.  This would truly be a pie made “to order”.

I had a chance to test out my lattice crust skills, which were ok. Somewhere in the middle of the process of course became confused over which strip goes over and which goes under. Thank goodness my friend was there with me!  The pie was a success. It wasn’t runny, not too sweet, not too tart, and the peaches still had a bit of firmness to them. My friend loved it and spent the next couple of days having it for breakfast and dessert!

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Peach Melba Pie

Peach Melba Filling

  • 6 large peaches (, peeled and cut into ½ inch thick slices)
  • 1 cup raspberries
  • ¼ cup packed brown sugar + more to taste
  • 1 tablespoon flour
  • 2 tablespoons butter cut into small pieces
  • pinch of cinnamon
  • Your favorite double pie crust recipe

Make the filling

  1. In a large bowl combine peaches, raspberries, sugar, flour and cinnamon. Set the bowl aside and while you make the crust.

Make pie

  1. Preheat oven to 400°. Roll the one dough ball out on a lightly floured surface into a 12″ round, then fit into a 9″ pie plate. Add the peach mixture and sprinkle the butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10″ round and cut into 1-inch strips. Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 45–50 minutes more. Set pie aside to cool completely.

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