05 Feb PEACH MELBA PIE
Peach Melba Pie
SERVES 8
INGREDIENTS
FOR THE CRUST:
3 cups flour
1 tbsp. sugar
1 ½ tsp. kosher salt
1 cup plus 2 tbsp. vegetable shortening, cubed and chilled
2 tbsp. unsalted butter, cubed and chilled
1 tbsp. apple cider vinegar
1 egg, lightly beaten
FOR THE FILLING:
⅔ cup sugar, plus more for sprinkling
⅓ cup flour
¼ cup packed light brown sugar
2 tbsp. fresh lemon juice
1 tbsp. peach schnapps
2 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. kosher salt
¼ tsp. freshly grated nutmeg
6 large peaches (about 1 ¾ lb.), peeled and cut into ½″-thick slices
1 cup mashed fresh raspberries
4 tbsp. unsalted butter, cubed
INSTRUCTIONS
- Make the crust: Whisk together flour, sugar, and salt in a large bowl; add shortening and butter, and rub them into the flour until pea-size crumbles form. Make a well in center of flour mixture; add vinegar, egg, and 6 tbsp. ice-cold water. Using a fork, stir until dough forms. Transfer to a lightly floured surface and knead to combine; form dough into a ball; halve, and form each half into a disk. Wrap disks in plastic wrap; refrigerate for 1 hour.
- Make the filling: In a large bowl, toss together sugar, flour, brown sugar, juice, schnapps, vanilla, cinnamon, ginger, salt, nutmeg, and peaches; set aside.
- Heat oven to 425°. Roll one dough disk into a 12″ circle; fit into a 9″ pie plate.
- Pour half the filling into pie shell and cover with raspberries. Pour in remaining peach filling, and then dot filling with butter. Roll the remaining dough disk into a 12″ circle, place over filling, and trim dough, leaving a ½″ overhang. Lift edges and fold under to form a thick rim around the pie. Cut 4 slits in top of pie crust, and sprinkle with more sugar.