Peach Melba Pie

Ingredients

• 1 refrigerated 9-inch pie shell
• 2 1/4 lbs peaches, peeled and sliced or 2 (16 ounce) packages frozen sliced peaches, thawed
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon fresh ginger, grated and peeled
• 2 1/2 cups fresh raspberries
• 2 tablespoons seedless raspberry jam, melted
• 1/2 cup old fashioned oats
• 1/4 teaspoon ground nutmeg
• 5 tablespoons butter, melted
• white chocolate raspberry truffle ice cream (optional)

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Line baking sheet with foil; place on rack in lower third of oven.

3. 3

   Line 9-inch pie pan with dough; flute edges.

4. 4

   Toss peaches with 1/2 cup sugar, 1/4 cup flour and the ginger; spread in crust.

5. 5

   Toss raspberries with jam.

6. 6

   Spoon over peaches.

7. 7

   In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg.

8. 8

   Add butter; stir until crumbs form.

9. 9

   Sprinkle over pie.

10. 10

    Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned.

11. 11

    Cool on rack.

12. 12

    If desired, serve with ice cream.