This Peach Melba Pie has both double crust and a crumb topping filled with peaches, peach schnapps, and raspberries.
So I have a special request and we will see how many people actually follow it.
Please don’t email me until after the New Year.
I am going through A LOT of tough personal things right now and combined with being back to working, I don’t have a ton of time to write and answer questions right now.
Especially, when, no offense, over half of the questions are not specific to my blog and could be answered with a quick Google search.
If I am sounding less than nice, I am.
I am tired of getting emails where people are in the middle of making the recipe and can’t figure something out.
And when I don’t respond to them right away because I am say…working (when you sub, you don’t have access to a computer) they freak out and send a chain of less than nice emails.
This is not a single experience.
It happens a ton (at least once a week in some manner).
And I’m a little over it right now.
So right now if you are unsure about a recipe, don’t make it.
Save it until after the new year and ask me then.
Since I am less than peachy keen right now, I figured I would haul out this recipe from my archives.
I made this Peach Melba Pie back when peaches were in season, but since peaches do freeze nicely, those would work as well.
It’s unusual in that it has a double crust.
And then you put crumb topping on the top crust.
I promise in the coming months that I will let you know what is going on.
Just right now I need my space. Thanks,
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Pie Recipes?
- 2 9-inch Pie crusts (I just used store bought)
- 4 cups fresh or frozen peaches slices (if frozen, thawed)
- 2 TBSP instant tapioca
- 1 cup granulated sugar
- 1 TBSP peach schnapps
- 1 cup fresh raspberries
- 2 TBSP unsalted butter, cut into ½ inch cubes
- 1/4 cup oatmeal
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup unsalted butter, melted
- Preheat the oven to 450°F.
- Line a 9-inch pie plate with the pie crust.
- Crimp the edge and trim excess crust.
- Set aside.
- Place the sliced peaches in a large bowl.
- Sprinkle over the peaches, the tapioca, sugar, and schnapps.
- Toss gently until evenly mixed.
- Add the raspberries and toss again very gently to avoid crushing the berries.
- Pour filling into the pie crust and dot with bits of butter.
- Cover pie with second sheet of pie dough.
- Mix together until evenly blended, the oatmeal, flour, brown sugar, cinnamon, salt, and melted butter.
- Sprinkle topping over pie crust.
- Bake pie for 10 minutes in the preheated 450°F oven.
- Reduce the heat to 350°F.
- Bake for an additional 35-45 minutes, or until the juice begins to bubble through the topping. If the edge and top of the crust browns too fast, cover with
- aluminum foil.
- Remove pie from oven and cool on a rack.
- Serve with ice cream.