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.
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).
Cook and stir the raspberry mixture until it thickens and the mixture comes to a boil.
Once it begins to boil and is thickened, add the peaches and lemon juice, then remove from heat.
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.
Top the pie filling with the other pie crust. Seal, and decoratively flute the edges of the dough.
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.
Serve it with some vanilla ice cream, take a few bites, and enjoy your homemade Melba Pie!
Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, The Pillsbury Company, page151.
- 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
- While making the pie filling, preheat your oven to 425 degrees.
- 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.
- 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.
- Stir in the sliced (drained) peaches, and the lemon juice. Once ingredients are all combined, pour the pie filling into the pie pastry shell.
- Put the other pie crust on top of the filling; seal the two crusts together around edges, then decoratively flute the edges.
- Using a sharp knife, make a couple small slits in the center of the top crust.
- Bake pie in preheated 425 degree oven for approximately 30 minutes, or until the crust has begun to turn golden brown.
- Remove pie to a wire rack to cool.
- Serve with a scoop of vanilla ice cream... and enjoy!