Peach Melba Pie

Ingredients

FOR THE DOUBLE CRUST

• 2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 3/4 cup Crisco shortening
• 4-6 tablespoons ice cold water

FOR THE FILLING

• 3 cups peaches, peeled, sliced
• 1 1/2 cups raspberries
• 1/2 teaspoon almond extract
• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon butter

FOR THE TOPPING

• 1 tablespoon milk
• 1 teaspoon sugar

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   MAKE THE CRUST:.

3. 3

   In a large bowl, stir together flour and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball.

4. 4

   Cut dough in half; wrap one-half in plastic wrap and set aside.

5. 5

   On a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. Tansfer dough to a 9-inch deep-dish pie pan.

6. 6

   MAKE THE FILLING:.

7. 7

   In a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. In a small bowl, stir together sugar, flour and cinnamon until mixed; add to fruit and stir to coat.

8. 8

   Tranfer fruit filling to the crust and dot with butter.

9. 9

   ASSEMBLE THE PIE;.

10. 10

    Roll out reserved dough to an 11-inch circle.

11. 11

    Roll edges of crust under; then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.

12. 12

    Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. Cool pie to room temperature before serving.