PEACH MELBA PIE WITH BUTTERMILK CARAMEL
Provided by Trisha Yearwood
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
- Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
- Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
- For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
- To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.
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
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.
PEACH MELBA SNICKERDOODLE PUDDING PIE
What happens when the cookie with the whimsical name and the classic French dessert, peach melba, come together, layered with vanilla pudding? A beautiful dessert that tastes as good as it looks. We love the hint of cinnamon from the cookies, but gingersnaps or shortbread would be great, too!
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the pudding: Put the eggs yolks in a medium bowl. Whisk together the milk, sugar, cornstarch and salt in a medium saucepan, and bring to a low simmer over medium heat, whisking constantly to prevent sticking on the bottom. Once the mixture comes to a simmer, continue whisking until it is just thicker than heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, pour about 1 cup of the mixture into the egg yolks and whisk to combine. Pour this milk-egg mixture back into the milk mixture in the saucepan. Return the saucepan to medium heat, and whisk until very thick, 3 to 4 minutes. (When you drag the whisk through the thickened pudding, the streaks should hold firm for a few seconds.)
- Whisk the butter and vanilla into the pudding, and transfer it to a large bowl to cool. Set the bowl in some ice water and whisk frequently to help the pudding cool faster.
- For the raspberry topping: While the pudding cools, stir together 2 tablespoons water and the cornstarch in a small bowl. Heat the raspberries and sugar in a medium skillet over medium heat, stirring occasionally, until the raspberries thaw and break down and the sugar dissolves completely, 3 to 4 minutes. Stir in the cornstarch mixture, and bring to a simmer, stirring constantly; continue cooking and stirring until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes. Remove the skillet from the heat, and let the mixture cool completely.
- Build the pie: Spread 1/2 the cooled pudding into an even layer in the pie crust. Scatter the peaches over the pudding, then the cookies over the peaches. Finish with an even layer of the remaining pudding. Cover with a piece of plastic wrap, and refrigerate for 1 hour. Spread the raspberry topping over the pudding. (Stir the topping first to smooth out if needed.) Refrigerate the pie until the pudding is completely set, about 2 hours. Slice and serve.
PEACH MELBA PIE
One bite of this double-crusted pie and you'll see why Peach Melba is a "classic": peaches and rasperries are such a delicious combination! you can also sprinkle on a little cinnamon and almonds - Enjoy!!
Provided by Chef mariajane
Categories Pie
Time 1h10m
Yield 1 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- MAKE THE CRUST:.
- In a large 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.
- Cut dough in half; wrap one-half in plastic wrap and set aside.
- On a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. Tansfer dough to a 9-inch deep-dish pie pan.
- MAKE THE FILLING:.
- 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.
- Tranfer fruit filling to the crust and dot with butter.
- ASSEMBLE THE PIE;.
- Roll out reserved dough to an 11-inch circle.
- Roll edges of crust under; then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.
- Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. Cool pie to room temperature before serving.
Nutrition Facts : Calories 4024.1, Fat 163.7, SaturatedFat 41.9, Cholesterol 12.2, Sodium 3532.7, Carbohydrate 616.1, Fiber 29.3, Sugar 356, Protein 39.8
PEACH MELBA PIE RECIPE - (4.5/5)
Provided by AzWench
Number Of Ingredients 20
Steps:
- For the press-in crust: Coat a 9-1/2-inch deep-dish pie plate with butter and set aside. Combine the measured flour, sugar, and salt in a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add the butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons of the 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 the 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 the 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 the crust cool slightly on a wire rack. Return the baking sheet to the oven. For the filling: Combine the peaches, sugars, vanilla seeds or extract, and lemon juice in a large, nonreactive bowl and gently mix. Add the raspberries and cornstarch and toss to coat. Transfer the filling to the crust and place the pie on the hot baking sheet. Bake until the peaches are just beginning to brown, about 30 minutes. For the streusel: Meanwhile, combine all of the streusel ingredients except the butter in a medium bowl and mix until evenly incorporated. Add the 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 the streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is browned, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.
PEACH MELBA
It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.
Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
PEACH MELBA POP PIES
These easy peasy pies are stuffed with flavour and are great fun for little fingers to decorate
Provided by Cassie Best
Categories Dessert, Snack
Time 50m
Yield makes 12
Number Of Ingredients 8
Steps:
- Set 6 plump raspberries aside and tip the rest into a bowl. Add the peaches and toss together. In a small bowl mix the cornflour and honey to make a paste, pour over the fruit and combine.
- Unroll the pastry sheets and use a pizza wheel to cut out 6 rectangles from each one. Turn a piece of pastry so the long side is nearest to you, and fold it in half like a book, to create a fold down the middle. Open the pastry out and spoon the fruit filling onto one side, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and fold the pastry again to encase the filling. Use a fork to seal the edges all the way around, then brush all over with more egg. Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling. Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs. Alternatively freeze for up to 2 months.
- Heat oven to 200C/180C fan/gas 6. Bake the pop pies for 20 mins, or until the pastry is golden and the filling is bubbling through the holes. Remove from the oven and cool for at least 20 mins. If cooking from frozen, bake for an extra 5 mins. Meanwhile crush the remaining raspberries until juicy and mix with the icing sugar to make a thick icing. Spread thinly over the pies and sprinkle with freeze dried raspberries or sprinkles, if you like. Eat warm, or cold, for breakfast or drizzle with cream or custard for dessert.
Nutrition Facts : Calories 330 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
FROZEN PEACH MELBA PIE
On a roll with my newest Pampered Chef cookbook - It's Good For You! All those lower fat/lower calorie/lower cholesterol dishes that look so gorgeous in the pictures!
Provided by SusieQusie
Categories Pie
Time 32m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Lightly spray a deep dish pie plate with cooking spray.
- Finely crush graham crackers & place in a small bowl. Add preserves and mix well.
- Press crumb mixture evenly in the bottom and up the sides of pie plate. Bake for 12 minutes. Cool completely.
- Place raspberry yogurt in a bowl. Fold in 1 cup of the whipped topping and spread over bottom of crust. Reserving some raspberries for garnish, sprinkle remaining raspberries over yogurt mixture.
- Peel 1 peach and remove pit. Chop coarsely.
- Place peach yogurt in a bowl & fold in 1 cup of whipped topping & the chopped peach. Spread over raspberries.
- Freeze until firm, about 6 hours or overnight,.
- When ready to serve, let pie stand at room temp for 20 minutes.
- Peel remaining peach, pit and slice into 16 thin pieces. Arrange over pie top in an overlapping pattern, leaving center open.
- Pipe remaining whipped topping in the center and around edges of pie. Garnish with remaining raspberries.
- Cut, serve and enjoy!
- Note: Cook time does not include freezing time.
Nutrition Facts : Calories 90.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 2.1, Sodium 26, Carbohydrate 19.7, Fiber 1.9, Sugar 15.8, Protein 2.2
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 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
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PEACH MELBA PIE - TASTE AND TELL
From tasteandtellblog.com
Reviews 11Servings 8Cuisine AmericanCategory Dessert
- 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.
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