PEACH MELBA LATTICE PIE
This summer pie is a serious stunner, packed full of fresh raspberries and peaches and topped with a beautiful lattice crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix 2 1/4 cups flour, the almonds, 1 teaspoon granulated sugar and the salt. Cut in butter. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until moistened. Gather into a ball. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 1 hour. Heat oven to 350°F. In 3-quart saucepan, mix 1/2 cup granulated sugar, 1/4 cup water and the cornstarch. Stir in peaches. Cook over medium heat 7 to 9 minutes or until thickened. Stir in vanilla.
- On lightly floured surface, roll 1 pastry round into 13-inch round. Fold into fourths; place in 9-inch glass pie plate. Unfold and ease into plate; press against bottom and side. Trim pastry 1 inch from edge of plate. In small bowl, toss raspberries and 2 tablespoons flour. Fold into peach mixture. Spoon into crust-lined plate. Roll remaining pastry into 11-inch round; cut into 1-inchwide strips. Arrange strips in lattice pattern over filling; trim ends. Seal and flute. Brush with egg; sprinkle with turbinado sugar. Bake 30 to 35 minutes or until crust is browned and filling is bubbly.
Nutrition Facts : Calories 460, Carbohydrate 61 g, Fat 4 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 430 mg
NO-BAKE PEACH MELBA PIE
Even if you're not keen on baking, you can still make this (no-bake) peach pie! It's a (ginger) snap to make and serves eight-scrumptiously.
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine gingersnap crumbs, chocolate and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Freeze 20 min.
- Beat cream cheese, sugar and milk in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Cut peaches into 1/2-inch-thick slices. Reserve 3 peach slices for garnish; wrap tightly in plastic wrap. Finely chop remaining peach slices; stir into cream cheese mixture. Spoon into crust. Refrigerate pie and reserved peach slices 2 hours or until pie is firm.
- Microwave jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle over pie. Garnish with raspberries and reserved peach slices.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 26 g, Protein 3 g
EASY PEACH MELBA DESSERT
THIS pretty dessert is an impressive end to any meal. Refreshing and light, it's just the right touch for every sweet tooth. I saw it pictured in a magazine many years ago and decided to try it. It's always been a hit at my house. -Edna Christiansen, Edmore, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.
Nutrition Facts :
PEACH CREAM PIE I
Yummy Dessert. Fresh peaches are best, but you can use canned.
Provided by Mary Douglas
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
- Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
- Bake at 300 degrees F (150 degrees C) for 1 hour.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 42.3 g, Cholesterol 43.6 mg, Fat 15.8 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.9 g, Sodium 182.2 mg, Sugar 28.1 g
PEACH MELBA PIE
Make and share this Peach Melba Pie recipe from Food.com.
Provided by scarley
Categories < 4 Hours
Time 1h55m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- Coat a 9-1/2-inch deep-dish pie plate with butter and set aside.
- Combine flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
- Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes.
- Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans.
- Place crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let crust cool slightly on a wire rack. Return the baking sheet to the oven.
- For the filling:
- Combine peaches, sugars, vanilla seeds, and lemon juice in a large nonreactive bowl and gently mix. Add raspberries and cornstarch and toss to coat. Transfer filling to crust and place pie on the hot baking sheet. Bake until peaches are just beginning to brown, about 30 minutes.
- For the streusel:
- Meanwhile, combine all streusel ingredients except butter in a medium bowl and mix until evenly incorporated. Add butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use.
- When the pie is ready, remove it from the oven and reduce the temperature to 375°F Sprinkle streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is brown, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.
QUICK PEACH MELBA
Turn on the appliances: For Quick Peach Melba, microwave fresh peaches in a little peach schnapps. Raspberry sauce will zip together fast in a food processor or a blender.
Provided by USA WEEKEND Pam Anderson
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h21m
Yield 8
Number Of Ingredients 6
Steps:
- Pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Place peaches, cut side down in pan. Microwave on high Pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pan. Microwave on high for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. for 3 minutes.
- Transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate.
- Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tb. almonds. Serve.
Nutrition Facts : Calories 365 calories, Carbohydrate 62.5 g, Cholesterol 29 mg, Fat 10.8 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 57.1 mg, Sugar 55.7 g
PEACH MELBA POTS
A cheat's dessert that takes the classic combo of peach and raspberries and serves them with a touch of cloves and almond biscuits
Provided by Good Food team
Categories Dessert
Time 15m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape - you want it to be soft and pillowy, so be careful not to take it too far.
- Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.
Nutrition Facts : Calories 571 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PEACH MELBA ICE CREAM PIE
Make and share this Peach Melba Ice Cream Pie recipe from Food.com.
Provided by Kana6615
Categories Frozen Desserts
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325. Lightly butter a 9-inch pie pan. Put cookie crumbs, butter, sugar, cinnamon and nutmeg in medium bwl. Toss with fork to moisten. Press into pie pan. Bake just until crust is set and golden, about 10 minutes. Remove. Cool on wire rack.
- Strain peaches over bowl. Reserve juice. Coarsely chop peaches.
- Put ice cream in large bowl. Using wooden spoon, mix in drained peaches and 1/4 cup of the reserved juice.
- Spoon into pie shell. Lightly cover with plastic wrap. Freeeze until firm.
- Remove from freezer. Spoon melted jam over top. Arrange raspberries in concentric circles in decorative pattenr to cover top. Return to freezer. Freeze until firm, several hour, or up to one week.
- To serve, remover from freezer 15 minutes before slicing. Cut with knife that has been dipped in hot water.
PEACH MELBA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
- Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
- When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
- To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
- To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
More about "peach melba summer pie food"
PEACH MELBA PIE - TASTE AND TELL
From tasteandtellblog.com
Reviews 11Total Time 2 hrs 30 minsServings 8
- Preheat the oven to 350F. Roll out the pie crust and transfer to a 9-inch pie dish. Prick with a fork. Line the crust with foil, then weight down with pie weights or dried beans. Bake for 10 minutes. Remove the beans and the foil and cook the crust an additional 5 minutes. Remove from the oven and allow to cool.
- In a bowl, combine the peaches, raspberries, sugar, cornstardh, lemon juice and cinnamon; mix gently. Pour into the pie crust. Bake for 35 minutes.
- While the pie is baking, make the crumb topping. In another bowl, combine the flour, sugar and butter. Using a pastry cutter or a for, cut in the butter until it resembles coarse to fine crumbs. Sprinkle the pie with the crumb topping, then return to the oven to bake for an additional 12-15 minutes, or until golden brown. Cover the pie edges if needed to avoid over browning.
PEACH MELBA PIE RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
3/5 (9)Total Time 3 hrsCategory Dessert
EPICURUS.COM RECIPES | PEACH MELBA PIE
From epicurus.com
Cuisine AmericanTotal Time 1 hr 22 minsCategory Baked GoodsCalories 248 per serving
SUMMER PEACH MELBA PIE | CANADIAN GOODNESS
PEACH MELBA PIE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
PEACH MELBA PIE - CRISCO
From crisco.com
PEACH MELBA ICE CREAM SUNDAE WITH TOASTED ALMONDS ...
From creative-culinary.com
Reviews 2Estimated Reading Time 4 minsServings 2
- To make the sauce, combine raspberries, sugar, Chambord, and lemon or lime juice in a blender and blitz to a puree, adding water if necessary to get a thick, pourable sauce.
PEACH MELBA PIE - PIES AND PLOTS
From piesandplots.net
5/5 (1)Estimated Reading Time 4 mins
- Make the crust. In a large bowl or the bowl of a food processor, combine flour, sugar, and salt. Add in the butter and shortening and work into the dough until it takes on a sand like consistency. Slowly add the water, combining into the dough until it comes together and is pliable, not crumbly. Wrap tightly in plastic and refrigerate at least 2 hours and up to overnight.
- When ready to make the pie, preheat the oven to 400 degrees F. Divide the dough in half and roll one half before fitting it into a deep dish pie pan. Roll the other half and reserve. If possible, place both halves back in the refrigerator while you make the filling.
- In a large bowl, stir together peaches, raspberries, sugar, tapioca, vodka, ginger, vanilla, and cardamom until well combined. Spoon filling into the pie pan on top of the bottom crust, leaving as much of the excess liquid behind as possible. Place the 4 tablespoons of cubed butter around the fruit.
- Place the top crust over the fruit and crimp the edges however you wish. Brush with milk or cream and sprinkle with sugar. Cut a few slits for steam. Place pan on a foil lined baking sheet. It will bubble over.
PEACH FRIED PIES WITH RASPBERRY SAUCE - CHATTAVORE
From chattavore.com
Estimated Reading Time 5 mins
- Make the crust: Stir together the flour and salt in a medium bowl. Cut in the butter until it resembles coarse crumbs. In a small bowl, whisk together 4 tablespoons ice water, the vinegar, and the egg. Add to the flour/butter mixture and stir until a ball forms, adding more of the water if needed (I needed a total of 5 tablespoons). Turn into a piece of plastic wrap and press into a disk. Refrigerate for at least an hour.
- Make the raspberry sauce: Stir together all the ingredients in a small skillet. Cook and stir until the raspberries completely disintegrate. Strain through a fine-mesh sieve to remove the seeds. Pour into a jar and refrigerate until ready to serve.
- Make the peach filling: Wipe out the skillet that you made the raspberry sauce in. Melt the butter over medium heat. Add the peaches and the brown sugar. Cook, stirring frequently, until the juices have reduced to a syrupy consistency. Pour into a bowl and cool to at least room temperature.
- Cut the dough in half and save the refrigerate or freeze half for a later use (or double the recipe for the filling and make more pies). Allow to stand at room temperature for about 10 minutes. Roll onto a floured surface to about 1/8-inch thickness. Cut 5-inch rounds from the dough (I used a bowl to measure this). Fill each round with 1 heaping tablespoon of peach filling. Fold the edges over and use a fork to crimp closed. Place on a baking sheet in the refrigerator.
PEACH MELBA | METRO
From metro.ca
4/5 (2)Total Time 30 minsServings 4
SKILLET PEACH MELBA CRISP - E.D.SMITH®
From edsmith.com
Servings 6Total Time 55 mins
OUR FAVORITE WAYS WITH PEACHES AND CREAM | MYRECIPES
From myrecipes.com
Estimated Reading Time 8 mins
EASY PEACH MELBA RECIPE - BREYERS
From breyers.com
Cuisine AmericanCategory Dessert
PEACH MELBA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 1 minCategory Dessert
25 NO-BAKE PIES TO GET YOU THROUGH THE HOT, HOT …
From southernliving.com
Author Kaitlyn Yarborough
INDIVIDUALLY-SIZED PEACH MELBA GALETTES - CRUMB: A FOOD BLOG
From crumbblog.com
Reviews 13Category DessertServings 6Estimated Reading Time 5 mins
PEACH MELBA | FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 2 mins
BEST PEACH PIE RECIPE IDEAS - CHOWHOUND FOOD COMMUNITY
From chowhound.com
Estimated Reading Time 9 mins
11 CLASSIC FRUIT PIE RECIPES FOR SUMMER - CHOWHOUND
From greatist.com
Author Jen Wheeler
OPERA, ESCOFFIER, AND PEACHES: THE STORY OF THE PEACH ...
From pbs.org
Estimated Reading Time 7 mins
40 SUMMER CAKES AND PIES TO SERVE ALL SEASON - SOUTHERN LIVING
From southernliving.com
Author Mary Shannon Wells
PEACH MELBA PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
4/5
PEACH MELBA PIE RECIPES
From tfrecipes.com
KIHACHI CAFE "WHITE PEACH PARFAIT" "WHITE PEACH PIE ...
From entabe.com
PEACH MELBA PIE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SUMMER PEACH MELBA PIE | MELBA PIE, SWEETS RECIPES, DESSERTS
From pinterest.ca
FOOD NETWORK - HOW TO MAKE TRISHA'S PEACH MELBA PIE WITH ...
From facebook.com
PEACHMELBASUMMERPIE RECIPES
From tfrecipes.com
PEACH MELBA LATTICE PIE | RECIPE | BAKING RECIPES PIE ...
From pinterest.com
RECIPES WITH PEACHES - TASTE OF HOME
NIGEL SLATER'S CLASSIC PEACH MELBA RECIPE - FOOD NEWS
From foodnewsnews.com
PEACH MELBA ICE CREAM PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
KEVIN BELTON NEW ORLEANS PEACH CAKE RECIPE
From crecipe.com
PEACH RECIPES - SERIOUS EATS
From seriouseats.com
PEACH MELBA PIE – LINVILLA ORCHARDS
From linvilla.com
BEST CINNAMON RECIPES BLOG: PEACH MELBA SUMMER PIE
From cinnamonbook.blogspot.com
PEACH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PEACH MELBA PIE | PEACH PIE RECIPES, MELBA PIE, PEACH RECIPE
From pinterest.com
PEACH MELBA PIE | MELBA PIE, PEACH RECIPE, RECIPES
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love