Peach Melba Pie
I know you're thinking what I'm thinking: How have I gotten this far into summer without posting a peach pie recipe? It's gone on far too long, but it's finally here... and it is well worth the wait. I promise.
This pie in particular takes me back to some lovely days. When I first graduated college, my boyfriend Carson and I had recently started dating. I was planning to drive down to see him and his family in Tennessee, and if you know me, you know I rarely show up to any occasion without a pie. Or cookies. Or brownies. Or SOMETHING sweet.
But I felt that a week staying at my boyfriend's parents' house called for a pie -- and a very special one, at that. So of course, I grabbed peaches and some raspberries and some of the most classically delicious spices you can dream of, and I made this Peach Melba Pie. In fact, I made this Peach Melba Pie twice in two days: the first time was a test, because I couldn't just blindly carry along some pie to Carson's parents without knowing how it tasted... that would be absurd. So I made it for myself, nearly ate the entire pie in one day, and then I made it again and brought it to Franklin, Tennessee.
The pie was a hit. The parents loved it. A slice even made it to Carson's grandmother when we went for a visit: When she saw it sitting in the tupperware container as we walked through the door, she asked me, "Where did you get it?" I then told her I made it, and the expression on her face was beyond worth the 452 miles I drove to get it there.
So when you make this pie, know that it is one dear to my heart, and bring it to someone you love. It is unforgettably delicious.
Peach Melba Pie
Prep time: 10 minutes | Bake time: 60-65 minutes | Servings: 12 slices
INGREDIENTS
All-Butter Pie Crust or Butter & Shortening Pie Crust, chilled and ready to roll
1/4 cup graham cracker crumbs
6 large peaches, peeled and sliced into 1/2-inch thick slices
1 cup mashed raspberries
1/4 cup granulated sugar
2/3 cup light brown sugar
2 tbsp fresh lemon juice
1 teaspoon lemon zest
2 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/3 cup flour
1 tbsp. peach schnapps
4 tbsp unsalted butter, cubed
1 egg
1 tablespoon milk or cream
Turbinado sugar, for sprinkling
DIRECTIONS
When your dough is ready to roll, roll one disc to a 12" circle. Unroll into 9" pie plate, trim edges, and scatter graham cracker crumbs evenly onto the dough. Place in the fridge while you prepare the filling.
Preheat oven to 400 F. Combine peaches, sugars, lemon juice, lemon zest, vanilla extract, spices, salt, flour and peach schnapps in a large bowl. Stir gently until combined. Pour half the filling into your bottom crust, and spread mashed raspberries on top. Pour remaining filling over raspberries, dot with the butter, and place in the fridge while you roll out your top crust.
Roll your second dough disc to a 12" circle, and do whatever you like - cut strips for a lattice, make some braids, cut out shapes, or simply unfold the dough over the filling and cut steam vents. Fold bottom crust edge over top crust and crimp edges. Brush egg wash over the entire top crust, sprinkle with turbinado sugar, and place in the oven to bake for 20 minutes. Be sure to place a baking sheet under the pie as it bakes to catch grease and juices.
After 20 minutes, the crust should look dry, blistered and light blonde. Reduce oven temperature to 375 F and continue baking the pie for 40-45 minutes, until the crust is a golden brown and the filling is bubbling in the center.