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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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One bite of this double-crusted pie and you'll see why Peach Melba is a classic : peaches and rasperries are such a delicious combination! you can also sprinkle on a little cinnamon and almonds - Enjoy!! Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons salt |
3/4 cup crisco shortening |
4 -6 tablespoons ice cold water |
3 cups peaches, peeled, sliced |
1 1/2 cups raspberries |
1/2 teaspoon almond extract |
1 1/2 cups granulated sugar |
1/2 cup all-purpose flour |
1 teaspoon cinnamon |
1 teaspoon butter |
1 tablespoon milk |
1 teaspoon sugar |
Directions:
1. Preheat oven to 375°F.
2. MAKE THE CRUST:.
3. In a large bowl, stir together flour and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball.
4. Cut dough in half; wrap one-half in plastic wrap and set aside.
5. On a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. Tansfer dough to a 9-inch deep-dish pie pan.
6. MAKE THE FILLING:.
7. In a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. In a small bowl, stir together sugar, flour and cinnamon until mixed; add to fruit and stir to coat.
8. Tranfer fruit filling to the crust and dot with butter.
9. ASSEMBLE THE PIE;.
10. Roll out reserved dough to an 11-inch circle.
11. Roll edges of crust under; then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.
12. Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. Cool pie to room temperature before serving.
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