Streusel Peach Melba Pie
The classic combination of peaches and raspberries is easily achieved for a delightful, home-style pie.
- Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter or margarine, melted
- Crust and Filling
- 1 refrigerated pie crust (from 15-ounce package), softened as directed on package
- 1 egg white, lightly beaten
- 1 can (15 1/4 ounces) sliced peaches in light syrup, well drained
- 2 tablespoons cornstarch
- 1 can (21 ounces) peach pie filling
- 1 cup raspberries
Preheat oven to 400°F. For streusel topping, in Small Batter Bowl, combine flour, pecans, sugar, cinnamon and butter; mix well and set aside.
For crust, gently unfold crust onto lightly floured Pastry Mat. Roll to an 11 1/2-inch circle. Place crust in Deep Dish Pie Plate, pressing into bottom and up sides. Generously brush bottom and sides of crust with egg white using Chef’s Silicone Basting Brush.
For filling, in Classic Batter Bowl, combine peaches and cornstarch; mix until well coated. Add pie filling; mix well. Gently fold in raspberries. Spoon peach mixture into crust; sprinkle evenly with streusel topping. Loosely tent pie with aluminum foil. Bake 45 minutes; remove foil. Bake an additional 15-20 minutes or until filling is bubbly and topping is deep golden brown. Remove from oven; cool at least 3 hours.
- 8 servings
Nutrients per serving:
Calories 400, Total Fat 20 g, Saturated Fat 9 g, Cholesterol 30 mg, Carbohydrate 54 g, Protein 5 g, Sodium 210 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
2 starch, 1 1/2 fruit, 3 1/2 fat (3 1/2 carb)
Korintje Cinnamon can be substituted for the ground cinnamon, if desired.