Peach Melba Pie
Indulge in the sweet, summery flavors of Peach Melba Pie, a delightful twist on the classic dessert inspired by the iconic pairing of peaches and raspberries. Juicy, ripe peaches and vibrant raspberries mingle together in a luscious filling, enhanced with a touch of lemon juice and vanilla for depth. Nestled in a buttery, flaky pie crust and topped with a crumbly streusel made from brown sugar and cold butter, this dessert achieves the perfect balance of tender fruit and crisp topping. With just 30 minutes of prep time and an hour in the oven, this show-stopping pie is ideal for family gatherings, potlucks, or simply satisfying your sweet tooth. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that's as stunning as it is delicious. Perfect for summer, holidays, or any time you want a taste of sunshine, this Peach Melba Pie recipe will become an instant favorite!
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Recipe Information
Ingredients
- 5 large (about 1.5 pounds) Fresh peaches
- 1 cup Fresh raspberries
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.33 cup Light brown sugar
- 0.25 teaspoon Salt
- 6 tablespoons (cold and cubed) Unsalted butter
- 1 (9-inch, store-bought or homemade) Pre-made pie crust
Instructions
Preheat your oven to 375°F (190°C).
Peel the peaches, remove the pits, and slice them into thin wedges. Place the peach slices in a large mixing bowl.
Add the raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract to the bowl. Gently toss the mixture to coat the fruit evenly, ensuring the berries remain intact.
Roll out the pie crust and press it into a 9-inch pie dish. Trim the edges and crimp decoratively, if desired.
Pour the peach and raspberry filling into the prepared crust, spreading it out evenly.
In a separate bowl, combine the flour, brown sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the fruit filling, making sure to cover it completely.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 55-60 minutes, or until the fruit is bubbling and the crumb topping is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to set.
Serve the Peach Melba Pie at room temperature or slightly warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 64.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
