Summertime Peach Melba Pie

Made with fresh peaches and a layer of sweet raspberry preserves, this delicious pie is wonderful on a hot Summer day with a scoop of vanilla ice cream!

Prep Time: 30 minutes
Cook Time: 45 minutes
Ready In: 1 hour and 15 minutes

Ingredients:

Crust (makes enough crust for 1 double crust pie or purchase 9” deep dish readymade pie crust)
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup vegetable shortening or butter, chilled
3 tablespoons ice water

Peach filling       
10 fresh peaches, pitted and sliced and peeled
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 tsp cinnamon
1/4 tsp nutmeg

Streusel topping
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, chilled
1 cup chopped walnuts

Preheat the oven to 350 degrees F (220 degrees C). Grease 9” pie plate.

1. Mix flour and salt together in a bowl or stand mixer.
2. Cut in cold shortening until mixture is coarse.
3. Add 2 tablespoons of water, more as needed until dough forms a ball.
4. Turn out dough onto lightly floured surface, or place between two pieces of wax paper.
5. Using a rolling pin, roll dough flat until slightly larger than a 9” pie plate.
6. Place dough into bottom of greased pie plate. Form dough into the bottom of sides of pie plate, cutting off the excess dough.

1. Skin and slice ten fresh peaches into a large bowl.
2. Add flour, sugar, butter, cinnamon, and nutmeg to the peaches.
3. Stir mixture until thoroughly combined.

1. In a large bowl, combine flour, brown sugar, chilled butter, and walnuts.
2. Work mixture with a spoon or by hand until it gets ‘pebbly’.

1. Spread raspberry preserves onto the bottom of your pie crust.
2. Pour peach mixture (Step 2) on top on raspberry layer.
3. Sprinkle streusel mixture (Step 3) on top of peach layer.

1. Bake at 350 for 45 minutes, or until streusel topping and pie crust is a deep, golden brown and peach mixture is bubbling.
2. Top with vanilla ice cream.
3. Enjoy!