Peach Melba Pie
|Pastry||1 (For 9-Inch Two-Crust Pie)|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned peaches||3 1⁄2 Cup (56 tbs), drained, sliced|
|Frozen raspberries||10 Ounce, thawed and drained (Reserved)|
|Vanilla ice cream||2 1⁄2 Cup (40 tbs) (For Serving)|
|Melba sauce||3 Tablespoon (For Serving)|
Heat oven to 425Â°.
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.