Peach Melba Pie
Submitted by postnet
Peach Melba pie with fresh peaches and raspberries in a brown sugar filling spiced with cinnamon and nutmeg, baked in a double-crust pastry with an egg wash glaze.
YIELD
10 servingsPREP
30 minCOOK
60 minREADY
90 minPeach Melba started as a dessert honoring an opera singer, and this pie version captures that same spirit: fresh peaches and raspberries baked together under a golden double crust. The two fruits collapse into each other during baking, with the raspberries breaking down into a jammy sauce that coats every peach slice.
Brown sugar does something warmer and more caramel-like than white sugar here. Combined with just a whisper of cinnamon and nutmeg, it lets the fruit flavors lead instead of burying them under spice.
The two-temperature baking method is important. Starting hot sets the crust quickly so the bottom doesn’t get soggy from all those juicy fruits. Dropping the heat after the pastry turns golden lets the peaches cook through gently until they’re fork-tender without burning the top.
An egg wash brushed over the top crust before baking gives it that bakery-glossy, deep golden finish.
Chef Tips
- Slice peaches to an even ½-inch thickness so they cook at the same rate. Thin slices turn to mush while thick ones stay crunchy.
- Don’t prick the bottom crust. Those holes let juice seep under the pastry and create a soggy bottom.
- Cut steam vents in the top crust. Without them, pressure builds and the filling can bubble out through the seams.
- Let the pie cool for at least 30 minutes before slicing. The filling needs time to set, or it’ll run everywhere when you cut in.
Variations
- Use frozen peaches and raspberries in the off-season. Thaw and drain them well before tossing with the sugar mixture.
- Replace the top crust with a lattice to show off those ruby-pink juices bubbling through.
- Add a handful of fresh blueberries for a triple-berry Melba variation.
Ingredients
Directions
Preheat oven to 425 degrees F.
Slice peaches into ½-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.
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 ⅛ inch thick.
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 ½ 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.
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 degree F oven.
Bake for 10 to 12 minutes or until pastry starts to turn golden.
Then redue oven heat to 350degrees F and continue baking 45 to 50 minutes or until peaches can easily be pierced with a fork.
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