You’ll love Melba Pie for your next dessert… a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!
Do you know what Melba Pie is? I sure didn’t… until I stumbled upon this recipe in an old cookbook of mine. I’d heard of Peach Melba (a classic dessert) in the past, but didn’t know there was even such a thing as a Melba PIE. Melba Pie is a delicious pie which features raspberries AND peaches! Go figure!

This recipe is for a two crusted pie. One crust on the bottom, the other (you guessed it!) on the top. The filling is a snap to make, so whether you like to make your own pie crust (here’s my recipe for “Mom’s Pie Crust“), or you prefer to buy pre-made pie crust dough, it’s a rather simple and tasty pie to make with the summer bounty of peaches and raspberries available.

How To Make A Melba Pie

First thing you need to do is prepare a DOUBLE crust pastry shell. Once you have the pie dough ready, you need to make the filling.

In a medium sized saucepan, mix together the granulated sugar, cornstarch, and the cinnamon. Stir in the raspberries (if using FROZEN raspberries, do NOT drain them… add it all in).

Fresh raspberries mixed with sugar, cinnamon and cornstarch for pie filling.
Cook  and stir the raspberry mixture until it thickens and the mixture comes to a boil.

Raspberries, sugar, cinnamon and cornstarch are cooked until pie filling thickens.
Once it begins to boil and is thickened, add the peaches and lemon juice, then remove from heat.

Fresh peach slices and lemon juice added to melba pie filling.Melba pie filling is cooked until thickened.
Line a pie pan with the bottom pastry. Prick the dough in several spots with the tines of a fork. Carefully add the pie filling on top of the pie crust.

Raspberry-peach melba pie filling added into to pie crust.
Top the pie filling with the other pie crust. Seal, and decoratively flute the edges of the dough.

A top crust is placed on top of melba pie filling, and edges of crust are crimped.Time To Bake The Pie!

Cut a couple of slits into the top of the pie, then bake the pie for about 30 minutes (or until light golden brown on top). Remove to a wire rack to cool. When pie has cooled, cut yourself a slice.

Slice of pie is removed to show raspberry-peach melba pie filling.
Serve it with some vanilla ice cream, take a few bites, and enjoy your homemade Melba Pie!

Slice of melba pie with a scoop of vanilla ice cream is always a big hit!

I hope you will find time to make this delicious Melba pie, and as always, I really trust you will enjoy it! If you enjoy baking (and EATING) pies, you might also be interested in my other pie recipes, including Boysenberry, Dutch Crumb Apple, Strawberry-Rhubarb, Old-Fashioned Banana Cream, Peach, Strawberry, or Toll House.

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Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, The Pillsbury Company, page151.

Melba Pie!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!

Category: Dessert
Cuisine: American
Keyword: melba pie
Servings: 8 servings
Calories Per Serving: 263 kcal
Author: JB @ The Grateful Girl Cooks!
  • Double crust pastry (homemade or store-bought)
  • 1/3 cup granulated sugar
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups (10 oz. package) raspberries (fresh or frozen-if frozen, thawed but UNDRAINED)
  • 2 cups fresh peach slices (can also use a 1 lb.,13 oz. can of peaches, DRAINED)
  • 1 Tablespoon lemon juice
  1. While making the pie filling, preheat your oven to 425 degrees.
  2. Prepare a double crust pastry shell. Place one of the crusts into a 9" pie pan. Prick the bottom of the crust with the tines of a fork.
  3. Place the granulated sugar, cornstarch and cinnamon into a medium sized pan. Gently stir in the (undrained) raspberries. Cook this, (while stirring constantly so it won't stick) on medium heat until it begins to thicken, and comes to a boil.
  4. Stir in the sliced (drained) peaches, and the lemon juice. Once ingredients are all combined, pour the pie filling into the pie pastry shell.
  5. Put the other pie crust on top of the filling; seal the two crusts together around edges, then decoratively flute the edges.
  6. Using a sharp knife, make a couple small slits in the center of the top crust.
  7. Bake pie in preheated 425 degree oven for approximately 30 minutes, or until the crust has begun to turn golden brown.
  8. Remove pie to a wire rack to cool.
  9. Serve with a scoop of vanilla ice cream... and enjoy!
Nutrition Facts
Melba Pie!
Amount Per Serving (1 slice)
Calories 263 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Sodium 174mg8%
Potassium 142mg4%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 125IU3%
Vitamin C 8.2mg10%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest pages!You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!




Melba Pie!

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