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Peach Melba Pie

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  Pastry 1 (For 9-Inch Two-Crust Pie)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Canned peaches 3 1⁄2 Cup (56 tbs), drained, sliced
  Frozen raspberries 10 Ounce, thawed and drained (Reserved)
  Butter/Margarine 1 Tablespoon
  Vanilla ice cream 2 1⁄2 Cup (40 tbs) (For Serving)
  Melba sauce 3 Tablespoon (For Serving)

Heat oven to 425°.
Prepare pastry.
Stir together sugar and cornstarch in small saucepan.
Stir in reserved peach syrup.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Mix hot syrup with peach slices.
Place raspberries evenly in pastry-lined pie pan; cover with peach mixture and dot with butter.
Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 45 minutes or until crust is brown.
Serve with ice cream and Melba Sauce.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3024 Calories from Fat 854

% Daily Value*

Total Fat 95 g146.5%

Saturated Fat 50.5 g252.4%

Trans Fat 0 g

Cholesterol 296.2 mg98.7%

Sodium 614.2 mg25.6%

Total Carbohydrates 536 g178.7%

Dietary Fiber 44.9 g179.5%

Sugars 436.8 g

Protein 34 g68.4%

Vitamin A 198.3% Vitamin C 51.4%

Calcium 154% Iron 81.9%

*Based on a 2000 Calorie diet

Peach Melba Pie Recipe