Peach Melba Streusel Pie

By Foodiewife

I love Peach Melba dessert, that is simply sliced peaches and a fresh raspberry sauce served over vanilla ice cream. Why not make it a pie? What a great idea that turned out to be. I made an all-butter crust, and a streusel with just a touch of cinnamon. Add a scoop of vanilla ice cream, and there's a summer dessert that you will love. Frozen peach slices and frozen raspberries work fine, as well, so you can make this any time of year. This is an ORIGINAL recipe from my food blog, "A Feast for the Eyes".

Ingredients

• PATEE BRISEE CRUST:
• 2 1/4 2 1/4 1/4 cup all-purpose flour
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon sugar
• 1 1 1 stick unsalted butter
• 1/4 1/4 1/4 cup ice water
• STREUSEL TOPPING:
• 3/4 3/4 3/4 cup all-purpose flour
• 1/3 1/3 1/3 cup light brown sugar, packed
• 3 3 3 tablespoons granulated sugar
• Pinch Pinch of salt
• 6 6 6 tablespoons cold, unsalted butter
• 1/4 1/4 1/4 teaspoon almond extract*
• 1/2 1/2 1/2 teaspoon vanilla extract
• 1/4 1/4 1/4 teaspoon cinnamon (optional)
• to 1/2 time, I'll up the almond extract to 1/2 teaspoon
• FILLING:
• 4 to 5 4 to 5 5 cups fresh peaches*, peeled and sliced (about six peaches)
• 1 1 1 pint fresh raspberries*
• 3/4 3/4 1/4-ounces) cup (5 1/4-ounces) sugar
• 1 1 1 teaspoon vanilla
• 1/4 1/4 1/4 teaspoon almond extract
• 1/8 1/8 1/8 teaspoon salt
• 1 1 1 teaspoon lemon juice
• Pinch Pinch salt
• 2 2 2 tablespoons butter, cut into small pieces

Details

Servings 6
Preparation time 60mins
Cooking time 120mins
Adapted from afeastfortheeyes.net

Preparation

Step 1

Crust:

Preheat the oven to 375°F.

The secret to tender pie crust is to not overwork it. I like to add all of my dry ingredients into my food processor. Then, I add the cut up butter and pulse it until the mixture resembles very coarse crumbs (you want to see chunks of butter).
I add just enough ice water for the dough to come together into a ball, and then I dump the ingredients onto a large piece of plastic wrap. The dough will look shaggy.

Wrap the dough, and using my hands, I shape it into a disk, and flatten it and refrigerate for at least 30 minutes, up to 3 days.

When ready to roll my crust, I use a silicone mat and plenty of flour.

Remove the pie crust, and allow to sit for 5-10 minutes.

Roll the dough into a large circle, making a 1/4 turn after each roll of the pin. Start from the middle and roll out, turn, repeat.

Add the pie crust to a pie pan (I lightly spray with Baker's Joy non-stick spray) and press whatever type of pie crust edges you like. Dock the crust with the prongs of a fork and line with foil. Fill with pie crust beads or beans.

Bake for 15 minutes and set aside to cool for at least 10 minutes.

Streusel:

The easiest way, for me, is to use my food process. I pulse the butter, extracts and cinnamon into the flour and sugars until it resembles coarse crumbles. Set the streusel into the refrigerator, while finishing up the pie filling preparation.

Fruit filling:

(If using frozen fruit, there is no need to thaw it.)
Whisk together the sugar and thickener. Combine the peaches with the sugar mixture, vanilla, almond, salt, and lemon juice, mixing thoroughly. Set the filling aside.
Allow to sit while rolling out the pie crust.

Fill the pie crust with the filling and dot with the butter. Bake at 350F for 15 minutes. Remove from the oven, and evenly spread the streusel filling.

Place pie on a parchment of foil lined baking sheet and bake for an additional 30 minutes, or until the streusel is golden brown and the fruit is bubbly.

NOTE: I use a pie crust shield during the last 30 minutes of baking, so that my crust doesn't become too dark. You can also make your own pie crust shield by folding long strips of foil.

Allow the pie to completely cool before cutting.

NOTE: I have been using King Arthur Flour Instant Clearjel for several years, as well as the Pie Filling Enhancer. The Clearjel is, by far, my favorite ingredient in pie baking. I never, EVER, have runny fruit pie fillings. I think this product works better than cornstarch, flour or tapioca. No, I do NOT work for King Arthur Flour!