Peach Melba Pie

Yield: Makes one 9-inch pie

Ingredients:

FOR THE DOUBLE CRUST
2 cups Pillsbury BEST® All Purpose Flour, sifted
1-1/2 tsps. salt
3/4 cup Crisco® All-Vegetable Shortening

FOR THE FILLING
3 cups peeled, sliced peaches, Frozen fruit may be used in this pie; thaw and drain thoroughly before making filling.
1-1/2 cups raspberries
1/2 tsp. almond extract
1-1/2 cups sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1 tsp. cinnamon
1 tsp. butter

FOR THE TOPPING
2 tbsps. milk
1 tsp. sugar

Preparation Directions:

MAKE THE CRUST
1. Preheat oven to 375°F.

2. In a large mixing 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.

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

4. On a lightly floured cutting board or counter, roll other dough half out into an 11-inch circle. Transfer dough to a 9-inch deep-dish pie plate.

MAKE THE FILLING
1. 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.

2. Transfer fruit filling to the crust and dot with butter.

ASSEMBLE THE PIE
1. Roll out reserved dough to an 11-inch circle.

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

3. Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 45 to 50 minutes, or until crust is nicely browned. Cool pie to room temperature before serving.