PEACH MELBA PIE 
1 (9 inch) pie shell, unbaked
1 (10 oz.) pkg. frozen red raspberries, thawed
1 tbsp. cornstarch
2 tbsp. sugar
1 (16 oz.) frozen peaches, thawed
1/2 c. sugar
1 tbsp. sugar
(Or No. 2 can peach pie filling can be substituted)

TOPPING:

1/4 c. butter
1/2 c. flour
1/3 c. sugar

Drain raspberries and reserve juice. In small saucepan combine 1 tablespoon of sugar and flour. Blend and stir in juice. Cook until slightly thick and clear. Stir in raspberries.

Drain peaches and discard juice. Cut large slices in half. Mix flour and sugar and stir in peaches.

Place peach mixture in pie shell (or pour in canned peach pie filling). Spoon raspberry mixture over the peaches.

Make topping by combining remaining ingredients until they resemble cornmeal. Sprinkle on top of pie and bake at 425 degrees F. about 35 minutes. Serves 6-8.

 

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