She Strengthens

Summer Fruit Pie Perfection

When it comes to classic desserts, peach melba is hard to beat. But why settle for ordinary when you can elevate this beloved treat to new heights? By combining juicy peaches, tart raspberries, and a hint of vanilla, we’ve created a show-stopping pie that’s sure to impress.

The Perfect Peach

For this recipe, it’s essential to choose the right peaches. Look for freestone varieties, which will make prep a breeze. With their sweet, tender flesh and easy-to-remove pits, these peaches are the perfect choice for our pie.

Crust: The Foundation of a Great Pie

A flaky, buttery crust is the foundation of any great pie. To achieve this, we’ll combine flour, sugar, and salt in a food processor, then add cold butter and ice water. Pulse until the mixture forms a crumbly dough, being careful not to overwork it. Press the dough into a 9-1/2-inch deep-dish pie plate, making sure to evenly cover the bottom and sides. Chill the crust in the refrigerator for at least 20 minutes before baking.

Filling: A Symphony of Flavors

In a large bowl, combine sliced peaches, granulated sugar, dark brown sugar, vanilla seeds or extract, and freshly squeezed lemon juice. Gently mix until the peaches are evenly coated. Add raspberries and cornstarch, tossing to combine. This sweet and tangy filling is the perfect complement to our flaky crust.

Streusel: The Crowning Glory

While the pie is baking, prepare the streusel topping by combining old-fashioned oats, flour, dark brown sugar, and salt in a medium bowl. Add cold butter, using your fingers to work it into the mixture until it forms a crumbly streusel. Refrigerate until ready to use.

Baking and Assembly

Preheat your oven to 400°F, placing a baking sheet lined with aluminum foil on the lower rack. Bake the crust for 20-25 minutes, or until dry to the touch but not browned. Remove the pie from the oven, fill with the peach and raspberry mixture, and top with the streusel. Return the pie to the oven, reducing the temperature to 375°F. Bake for an additional 40-45 minutes, or until the filling is bubbly, the streusel is golden brown, and the peaches are tender. Let the pie cool on a wire rack for at least 45 minutes before slicing and serving.

Yield: 1 (9-1/2-inch) pie
Difficulty: Medium
Total Time: 3 hours