Peach Melba Pie

Name: Peach Melba Pie
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 1 pie, 12 serving(s)
Ingredients: 1 refrigerated 9-inch pie shell; 2 1/4 lbs peaches, peeled and sliced or 2 (16 ounce) packages frozen sliced peaches, thawed; 1 cup sugar; 1 cup all-purpose flour; 1 teaspoon fresh ginger, grated and peeled; 2 1/2 cups fresh raspberries; 2 tablespoons seedless raspberry jam, melted; 1/2 cup old fashioned oats; 1/4 teaspoon ground nutmeg; 5 tablespoons butter, melted; white chocolate raspberry truffle ice cream (optional)

Submitted by CookingONTheSide

"This pie not only looks beautiful but it tastes wonderful! This is sure to impress your guests! It features peaches with raspberries and a crumbly oat topping. I usually don't use a refrigerated pie crust. I like to use "Recipe#51537". Recipe is from Woman's World."

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Ready In:: 4hrs 35mins
Serves:
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ingredients

1 refrigerated 9-inch pie shell
2 lbs peaches, peeled and sliced or (16 ounce) packages frozen sliced peaches, thawed
1 cup sugar
1 cup all-purpose flour
1 teaspoon fresh ginger, grated and peeled
2 ¹⁄₂ cups fresh raspberries
2 tablespoons seedless raspberry jam, melted
¹⁄₂ cup old fashioned oats
¹⁄₄ teaspoon ground nutmeg
5 tablespoons 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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creation by CookingONTheSide

7/18/2008

This pie not only looks beautiful but it tastes wonderful! This is sure to impress your guests! It features peaches with raspberries and a crumbly oat topping. I usually don't use a refrigerated pie crust. I like to use "Recipe#51537". Recipe is from Woman's World.