Peach Melba Pie

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.