Peach Melba Pie

Directions

1. 1
   Preheat oven to 425 degrees F.
2. 2
   Slice peaches into 1/2-inch-thick wedges.
3. 3
   They should measure about 4 cups.
4. 4
   Place in a large bowl with raspberries.
5. 5
   Measure sugar, flour, cinnamon and nutmeg into a small bowl.
6. 6
   Stir with a fork until blended.
7. 7
   Add to fruit and stir until evenly distributed.
8. 8
   Roll out half the pasttry and fit into a 9-inch pie plate without stretching dough.
9. 9
   Do not trim edge until top dough is in place.
10. 10
    Do not prick bottom.
11. 11
    Then roll out remaining dough into a 10-inch circle, about 18 inch thick.
12. 12
    Pour filling into pie shell.
13. 13
    Dot with butter.
14. 14
    Moisten edge of pastry with water.
15. 15
    Place 10-inch circle of pastry over filling.
16. 16
    Gently press seams together to seal.
17. 17
    Trim dough to 1/2 inch beyond tim of plate.
18. 18
    Then turn edge underneath and flute rim.
19. 19
    Cut 2 or 3 (2-inch) slits on top crust to allow steam to escape.
20. 20
    Make a glaze, if you wish, by whisking egg together with milk in a small bowl.
21. 21
    Brush evenly over pie crust.
22. 22
    Place pie on bottom rack of preheated 425 degree F oven.
23. 23
    Bake for 10 to 12 minutes or until pastry starts to turn golden.
24. 24
    Then redue oven heat to 350degrees F and continue baking 45 to 50 minutes or until peaches can easily be pierced with a fork.