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Peach Melba Pie

The perfect way to enjoy the end of summer fruit bounty, this Peach Melba Pie brings together peaches and raspberries in a must-make summer pie.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
1 hr
Total Time
2 hrs 25 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

Ingredients

For the pie:
  • 1 single crust pie crust
  • 1 1/2 pounds fresh peaches skins removed and sliced
  • 6 oz fresh raspberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon
For the topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter

Instructions

    Cup of Yum
  1. Preheat the oven to 350F. Roll out the pie crust and transfer to a 9-inch pie dish. Prick with a fork. Line the crust with foil, then weight down with pie weights or dried beans. Bake for 10 minutes. Remove the beans and the foil and cook the crust an additional 5 minutes. Remove from the oven and allow to cool.
  2. Change the oven temperature to 375F.
  3. In a bowl, combine the peaches, raspberries, sugar, cornstardh, lemon juice and cinnamon; mix gently. Pour into the pie crust. Bake for 35 minutes.
  4. While the pie is baking, make the crumb topping. In another bowl, combine the flour, sugar and butter. Using a pastry cutter or a for, cut in the butter until it resembles coarse to fine crumbs. Sprinkle the pie with the crumb topping, then return to the oven to bake for an additional 12-15 minutes, or until golden brown. Cover the pie edges if needed to avoid over browning.
  5. Let the pie cool completely before serving.