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!
Nutrition Facts
Melba Pie!
Amount Per Serving (1 slice)
Calories 263Calories 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.