PEACH MELBA LATTICE PIE

Peach Melba Lattice Pie image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h20m

Yield 8

Number Of Ingredients 15

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2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup ground blanched almonds
1 teaspoon granulated sugar
3/4 teaspoon salt
1 cup cold butter
6 to 8 tablespoons ice water
1/2 cup granulated sugar
1/4 cup water
2 tablespoons cornstarch
5 cups sliced peeled peaches
1 teaspoon vanilla
1 bag (12 oz) frozen raspberries
2 tablespoons Gold Medal™ all-purpose flour
1 egg, slightly beaten
2 tablespoons turbinado sugar (raw sugar)

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