Peach Melba Pie

Chef mariajane's Note:

One bite of this double-crusted pie and you'll see why Peach Melba is a "classic": peaches and rasperries are such a delicious combination! you can also sprinkle on a little cinnamon and almonds - Enjoy!!

• Total Time: 1 hrs 10 mins
• Prep Time: 0 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Yield: 1 9-inch ...

FOR THE DOUBLE CRUST

• 2 cups all-purpose flour
• 1 ½ teaspoons salt
• ¾ cup Crisco shortening
• 4 -6 tablespoons ice cold water

FOR THE FILLING

• 3 cups peaches , peeled, sliced
• 1 ½ cups raspberries
• ½ teaspoon almond extract
• 1 ½ cups granulated sugar
• ½ cup all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon butter

FOR THE TOPPING

• 1 tablespoon milk
• 1 teaspoon sugar

Directions:

1. Preheat oven to 375°F.
2. MAKE THE CRUST:.
3. In a large bowl, stir together flour and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball.
4. Cut dough in half; wrap one-half in plastic wrap and set aside.
5. On a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. Tansfer dough to a 9-inch deep-dish pie pan.
6. MAKE THE FILLING:.
7. In a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. In a small bowl, stir together sugar, flour and cinnamon until mixed; add to fruit and stir to coat.
8. Tranfer fruit filling to the crust and dot with butter.
9. ASSEMBLE THE PIE;.
10. Roll out reserved dough to an 11-inch circle.
11. Roll edges of crust under; then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.
12. Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. Cool pie to room temperature before serving.