Peach Melba Pie

Name: Peach Melba Pie
Ingredients: 1 refrigerated 9-inch pie shell; 2 lbs peaches, peeled and sliced or (16 ounce) packages frozen sliced peaches, thawed; 1 cup sugar; 1 cup all-purpose flour; 1 teaspoon fresh ginger, grated and peeled; 2 1/2 cups fresh raspberries; 2 tablespoons seedless raspberry jam, melted; 1/2 cup old fashioned oats; 1/4 teaspoon ground nutmeg; 5 tablespoons butter, melted; white chocolate raspberry truffle ice cream (optional)

11 ingredients

12 steps

Ingredients

1 refrigerated 9-inch pie shell
2 lbs peaches, peeled and sliced or (16 ounce) packages frozen sliced peaches, thawed
1 cup sugar
1 cup all-purpose flour
1 teaspoon fresh ginger, grated and peeled
2 1/2 cups fresh raspberries
2 tablespoons seedless raspberry jam, melted
1/2 cup old fashioned oats
1/4 teaspoon ground nutmeg
5 tablespoons butter, melted
white chocolate raspberry truffle ice cream (optional)

Directions

1

Preheat oven to 375 degrees F.
2

Line baking sheet with foil; place on rack in lower third of oven.
3

Line 9-inch pie pan with dough; flute edges.
4

Toss peaches with 1/2 cup sugar, 1/4 cup flour and the ginger; spread in crust.
5

Toss raspberries with jam.
6

Spoon over peaches.
7

In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg.
8

Add butter; stir until crumbs form.
9

Sprinkle over pie.
10

Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned.
11

Cool on rack.
12

If desired, serve with ice cream.