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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jul 17, 2014

Peach Melba Pie

We have reached that pivot point in the year that Peaches and Raspberries overlap in the Central Pennsylvania agriculture calendar.  Perfect time to make a peach melba pie - well worth the extra time to remove the stones from cling peaches.  The following recipe is for a two crust, deep dish 9 inch pie.

You'll need:
2 Pie Crusts
2 Tbl Butter
2 Tbl Sugar
4 Cups Sliced Peaches
2 Cups Raspberries
3/4 Cup Sugar
1/2 Cup Cake Flour
1 Tsp Almond Extract
3/4 Cup Slivered Almonds

Heat oven to 425 degrees.

Place one crust in the bottom of the pan.  Rub with 2 Tbl Butter then sprinkle with sugar, emptying out excess.  Place in refrigerator.

In a large bowl, combine remaining ingredients except almonds (you can use AP flour if you do not have Cake Flour).  

Pour into chilled crust.  

Sprinkle with almonds.   

Top with second crust - either venting or doing lattice, your choice.

Place in bottom third of oven and bake for about 40 minutes.

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