PEACH MELBA PIE
Have some raspberries that are a little past their best? Use them to make this fabulous Peach Melba pie - a wonderful combination of raspberries and peaches
Provided by Rosie Birkett
Categories Dessert, Treat
Time 1h30m
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- Combine both flours, the butter and a pinch of salt in the bowl of a food processor and blitz to a fine crumb. Add cold water 1 tbsp at a time (4-5 tbsp), pulsing until the mix starts to cling together. Tip out and knead with your hands (add more water if required) to make a pliable pastry dough. Split in half and flatten each portion. Wrap and refrigerate for at least 1 hr.
- Remove a disc of pastry from the fridge, unwrap and, on a generously floured surface, roll it out to a large, circle, wider than the pie dish. Transfer to a floured baking sheet and chill for about 10 mins. Repeat with the remaining disc.
- Heat the oven to 180C/160C fan/gas 4. Stone and quarter the peaches. Cut each in two, and toss in a bowl with the lemon juice, cornflour, vanilla extract, sugar, honey and raspberries. Add the butter in small pieces.
- Using a floured rolling pin, drape one of the pastry sheets across a 24cm pie dish. Let it sink in and, holding the edges, lift and tuck into the corners. Prick the pastry all over and fill with the peach mixture.
- Drape the second pastry sheet over the filling. Press together the top and bottom crusts, crimping with your fingers to seal, and trim off any excess. Cut three 8cm slits across the top crust, brush with the beaten egg and sprinkle over the demerara sugar. Bake for 55 mins to 1 hr until the crust is deeply golden and the filling is bubbling out. Cool for about 10 mins before serving with cream or vanilla ice cream.
Nutrition Facts : Calories 413 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
PEACH MELBA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine 1 cup sugar and 2 cups water. Bring to a simmer, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove from heat, and let stand until room temperature. Carefully remove skins from peaches, and discard. Transfer to a bowl, and refrigerate until chilled.
- Place raspberries in a fine sieve set over a small bowl. Using a rubber spatula, pressing on the raspberries to extract as much juice as possible; discarding solids. Add remaining 2 tablespoons sugar to raspberry juice, and stir until the sugar is dissolved. Serve chilled peaches with vanilla ice cream and raspberry sauce.
NO-BAKE PEACH MELBA PIE
Even if you're not keen on baking, you can still make this (no-bake) peach pie! It's a (ginger) snap to make and serves eight-scrumptiously.
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine gingersnap crumbs, chocolate and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Freeze 20 min.
- Beat cream cheese, sugar and milk in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Cut peaches into 1/2-inch-thick slices. Reserve 3 peach slices for garnish; wrap tightly in plastic wrap. Finely chop remaining peach slices; stir into cream cheese mixture. Spoon into crust. Refrigerate pie and reserved peach slices 2 hours or until pie is firm.
- Microwave jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle over pie. Garnish with raspberries and reserved peach slices.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 26 g, Protein 3 g
PEACH MELBA LATTICE PIE
This summer pie is a serious stunner, packed full of fresh raspberries and peaches and topped with a beautiful lattice crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix 2 1/4 cups flour, the almonds, 1 teaspoon granulated sugar and the salt. Cut in butter. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until moistened. Gather into a ball. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 1 hour. Heat oven to 350°F. In 3-quart saucepan, mix 1/2 cup granulated sugar, 1/4 cup water and the cornstarch. Stir in peaches. Cook over medium heat 7 to 9 minutes or until thickened. Stir in vanilla.
- On lightly floured surface, roll 1 pastry round into 13-inch round. Fold into fourths; place in 9-inch glass pie plate. Unfold and ease into plate; press against bottom and side. Trim pastry 1 inch from edge of plate. In small bowl, toss raspberries and 2 tablespoons flour. Fold into peach mixture. Spoon into crust-lined plate. Roll remaining pastry into 11-inch round; cut into 1-inchwide strips. Arrange strips in lattice pattern over filling; trim ends. Seal and flute. Brush with egg; sprinkle with turbinado sugar. Bake 30 to 35 minutes or until crust is browned and filling is bubbly.
Nutrition Facts : Calories 460, Carbohydrate 61 g, Fat 4 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 430 mg
PEACH MELBA SHORTCAKES
Steps:
- For cakes:
- Preheat oven to 350#176;F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each).
- Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.
- For sauce and topping:
- Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature. Cover sauce and chill.)
- Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes.
- Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.
- Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes.
- *Tartlet pans are available at many cake and candy supply stores or by mail from Jane's Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630.
PEACH MELBA PIE
One bite of this double-crusted pie and you'll see why Peach Melba is a "classic": peaches and rasperries are such a delicious combination! you can also sprinkle on a little cinnamon and almonds - Enjoy!!
Provided by Chef mariajane
Categories Pie
Time 1h10m
Yield 1 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- MAKE THE CRUST:.
- In a large bowl, stir together flour and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball.
- Cut dough in half; wrap one-half in plastic wrap and set aside.
- On a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. Tansfer dough to a 9-inch deep-dish pie pan.
- MAKE THE FILLING:.
- In a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. In a small bowl, stir together sugar, flour and cinnamon until mixed; add to fruit and stir to coat.
- Tranfer fruit filling to the crust and dot with butter.
- ASSEMBLE THE PIE;.
- Roll out reserved dough to an 11-inch circle.
- Roll edges of crust under; then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.
- Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. Cool pie to room temperature before serving.
Nutrition Facts : Calories 4024.1, Fat 163.7, SaturatedFat 41.9, Cholesterol 12.2, Sodium 3532.7, Carbohydrate 616.1, Fiber 29.3, Sugar 356, Protein 39.8
PEACH MELBA PIE
Make and share this Peach Melba Pie recipe from Food.com.
Provided by scarley
Categories < 4 Hours
Time 1h55m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- Coat a 9-1/2-inch deep-dish pie plate with butter and set aside.
- Combine flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
- Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes.
- Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans.
- Place crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let crust cool slightly on a wire rack. Return the baking sheet to the oven.
- For the filling:
- Combine peaches, sugars, vanilla seeds, and lemon juice in a large nonreactive bowl and gently mix. Add raspberries and cornstarch and toss to coat. Transfer filling to crust and place pie on the hot baking sheet. Bake until peaches are just beginning to brown, about 30 minutes.
- For the streusel:
- Meanwhile, combine all streusel ingredients except butter in a medium bowl and mix until evenly incorporated. Add butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use.
- When the pie is ready, remove it from the oven and reduce the temperature to 375°F Sprinkle streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is brown, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.
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