Peach Melba Pie
- Ready In:
- 4hrs 35mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 12
ingredients
- 1 refrigerated 9-inch pie shell
- 2 g peaches, peeled and sliced or (907.18 g) package frozen sliced peaches, thawed
- 236.59 ml sugar
- 236.59 ml all-purpose flour
- 4.92 ml fresh ginger, grated and peeled
- 591.47 ml fresh raspberries
- 29.58 ml seedless raspberry jam, melted
- 118.29 ml old fashioned oats
- 1.23 ml ground nutmeg
- 73.94 ml butter, melted
- white chocolate raspberry truffle ice cream (optional)
directions
- Preheat oven to 375 degrees F.
- Line baking sheet with foil; place on rack in lower third of oven.
- Line 9-inch pie pan with dough; flute edges.
- Toss peaches with 1/2 cup sugar, 1/4 cup flour and the ginger; spread in crust.
- Toss raspberries with jam.
- Spoon over peaches.
- In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg.
- Add butter; stir until crumbs form.
- Sprinkle over pie.
- Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned.
- Cool on rack.
- If desired, serve with ice cream.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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