Peach Melba Pie (Raspberry Peach Pie) Recipe | SAVEUR

Peach Melba Pie

The classic combination of peach and raspberry won Minnesotan Jean Peno a blue ribbon for her scrumptious pie. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square.

Peach Melba Pie
The classic combination of peach and raspberry won Minnesotan Jean Peno a blue ribbon for her scrumptious pie.
serves 8

FOR THE CRUST:

3 cups flour
1 tbsp. sugar
1 12 tsp. kosher salt
1 cup plus 2 tbsp. vegetable shortening, cubed and chilled
2 tbsp. unsalted butter, cubed and chilled
1 tbsp. apple cider vinegar
1 egg, lightly beaten

FOR THE FILLING:

23 cup sugar, plus more for sprinkling
13 cup flour
14 cup packed light brown sugar
2 tbsp. fresh lemon juice
1 tbsp. peach schnapps
2 tsp. vanilla extract
1 tsp. cinnamon
12 tsp. ground ginger
12 tsp. kosher salt
14 tsp. freshly grated nutmeg
6 large peaches (about 1 34 lb.), peeled and cut into 12″-thick slices
1 cup mashed fresh raspberries
4 tbsp. unsalted butter, cubed

Instructions

Make the crust: Whisk together flour, sugar, and salt in a large bowl; add shortening and butter, and rub them into the flour until pea-size crumbles form. Make a well in center of flour mixture; add vinegar, egg, and 6 tbsp. ice-cold water. Using a fork, stir until dough forms. Transfer to a lightly floured surface and knead to combine; form dough into a ball; halve, and form each half into a disk. Wrap disks in plastic wrap; refrigerate for 1 hour.
Make the filling: In a large bowl, toss together sugar, flour, brown sugar, juice, schnapps, vanilla, cinnamon, ginger, salt, nutmeg, and peaches; set aside. Heat oven to 425°. Roll one dough disk into a 12″ circle; fit into a 9″ pie plate. Pour half the filling into pie shell and cover with raspberries. Pour in remaining peach filling, and then dot filling with butter. Roll the remaining dough disk into a 12″ circle, place over filling, and trim dough, leaving a 12″ overhang. Lift edges and fold under to form a thick rim around the pie. Cut 4 slits in top of pie crust, and sprinkle with more sugar. Bake until golden brown and filling is bubbling in the center, about 45 minutes. Let cool for about 20 minutes before serving.

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