Peach Melba Pie




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


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


  1. 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.
  2. Make the filling: In a large bowl, toss together sugar, flour, brown sugar, juice, schnapps, vanilla, cinnamon, ginger, salt, nutmeg, and peaches; set aside.
  3. Heat oven to 425°. Roll one dough disk into a 12″ circle; fit into a 9″ pie plate.
  4. 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.