Peach Melba Pie

Recipe Ingredients

2 lbs	908g / 32oz	Peaches - peeled (1kg)
2/3 cup	106g / 3.7oz	Brown sugar
1/8 teaspoon	0.6ml	Cinnamon
		Pastry for 9-inch double
		Crust pie - - -
		Glaze
1		Egg
1 cup	237ml	Raspberries
3 tablespoons	45ml	All-purpose flour
1		Nutmeg
2 tablespoons	30ml	Butter
1 teaspoon	5ml	Milk

Recipe Instructions

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 pastry 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 rim 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 reduce 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.

Source:
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