Peach Melba Summer Pie
Capture the essence of summer with this Peach Melba Summer Pie, a luscious fusion of sun-ripened peaches and vibrant raspberries tucked beneath a flaky, golden crust. Bursting with sweet and tangy fruit flavors, this pie features a silky filling enhanced with a touch of vanilla and a splash of lemon for a citrusy zing. Perfect for picnics, potlucks, or backyard gatherings, its rustic charm is elevated by a sprinkle of coarse sugar that adds delightful crunch. Whether served warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream, this show-stopping dessert promises to be the highlight of your summer table. Easy to prepare with pre-made or homemade crust, and ready in under 90 minutes, this Peach Melba Summer Pie is a seasonal treat you’ll want to bake on repeat.
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Recipe Information
Ingredients
- 5 medium Peaches
- 1.5 cups Fresh raspberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 pieces Pre-made pie crust (or homemade)
- 2 tablespoons Unsalted butter
- 1 large Egg
- 1 tablespoon Coarse sugar (for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the peaches into thin wedges, removing the pits. Place the peach slices in a large mixing bowl.
Add the fresh raspberries to the bowl with the peaches.
In a small bowl, whisk together the granulated sugar, cornstarch, and a pinch of salt. Pour this mixture over the peaches and raspberries.
Add the vanilla extract and lemon juice to the fruit mixture. Gently toss until the fruit is evenly coated.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, trimming any excess dough that hangs over the edges.
Pour the peach and raspberry filling into the prepared pie crust and evenly distribute it.
Dot the filling with small pieces of the unsalted butter.
Roll out the second pie crust and carefully place it over the filling. Trim and crimp the edges to seal the pie.
Cut a few slits in the top crust to allow steam to escape while baking.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over the top crust.
Sprinkle the coarse sugar evenly over the pie for added texture and sweetness.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set.
Serve the Peach Melba Summer Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 239.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1856 mg | 39% | |
*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.
