Homemade Peach Melba Streusel Pie (Peaches and Raspberries)

I love Peach Melba dessert, that is simply sliced peaches and a fresh raspberry sauce served over vanilla ice cream. Why not make it a pie? What a great idea that turned out to be. I made an all-butter crust, and a streusel with just a touch of cinnamon. Add a scoop of vanilla ice cream, and there’s a summer dessert that you will love. Frozen peach slices and frozen raspberries work fine, as well, so you can make this any time of year.

This summer themed pie… I’ve been meaning to share this pie, since I first made it a few weeks ago. I debated whether or not it’s too late to share it now, since I thought peach season had come and gone. Then, I saw a fresh load of California peaches at my local Trader Joe’s and my debate was over.

I think that pie is good anytime of year, so you could easily make this pie with frozen peaches and frozen raspberries.  It’ll work. Pinkie promise! 

Peach Melba is one of my favorite classic desserts.  It’s a very simply dessert of vanilla ice cream, with sugary peaches and fresh raspberry purée. (To reach the history of Peach Melba, click here.) So, I got to thinking that making a peach and raspberry pie, topped with a streusel filling and served with vanilla ice cream would be a perfect version of this dessert.

 …and, I was right.  There are three components to make this pie.

First, the crust.  You can buy pie crust, of course.  But, why?  Homemade pie crusts aren’t difficult to make, and I think they taste much better than the packaged ones (plus, I control the ingredients in it.)  I used to make bad pie crusts.  They were tough, from overworking the dough. I’d get frustrated with the rolling pin process, and having it stick to the counter or baking mat (until I learned the technique of roll, turn, roll, turn) and patching up the dough got to be frustrating. I’d break the crust when I tried to get it into the pie pan and I felt like such a baking failure. (Folding the dough into quarters and then opening it up inside the pie plate didn’t work for me.

I never gave up, and one day it all came together and I’ve been making perfect homemade pie crusts ever since.  There are so many tutorials you can find online. My favorite resources are either King Arthur Flour or Martha Stewart.  For this particular pie I made a  Pâte Brisée crust. That’s a fancy word for “all butter.

If you own a food processor, it’s really quite easy (and fast) to make pie crust dough.  Add the flour, add COLD butter (cut into pieces) and and COLD water (I simply put ice cubes into a measuring cup and then add water) and pulse until the dough just comes together.  You want to see pieces of butter.  I learned that overworking the dough is why my pie crusts were so tough. See?  There is a method to making pie crusts!  I dump the dough onto a lightly floured baking mat (one day, I will have granite counters) and gently press it all into a disk shape.  I then wrap it in plastic wrap and refrigerate it for at least an hour (or up to three days).

When it’s time to roll the crust, I let it set for about 15 minutes and roll it and set it into my pie plate. ( I much prefer picking up the dough with my rolling pin and then
unrolling it onto my pie plate. You just have to practice and decide
which method works best for you). Easier said than done?  Click here if you want to see my own pie tutorial.  I like to keep my crust nice and cold, while making the rest of the pie.  That’s because the pieces of butter will expand, in the oven, creating a tender and flaky pie crust.

If you’ve read any of my pie recipe posts, I mention that pie crust isn’t my favorite thing in the world (though my boys love pie crust).  I do, however, love a streusel topping. Maybe it’s because I much prefer fruit crisp desserts (which are basically a crustless pie).  This streusel recipe is simply all-purpose flour, brown sugar, white sugar, vanilla and almond extract.  Just pulse it together until it it has just clumped together and set aside (I like to keep it in the refrigerator, until ready to use.)

For years, I used to blanch my fresh peaches and then setting them into an ice bath.  That works great, but you know…. I find that peeling them as I would a potato to be faster and just as effective.

 Have you ever cut into a fruit pie and the filling oozes out? (Raises hand.)  There are two ingredients that have eliminated that problem for me.  I buy either one of them on King Arthur Flour. My personal favorite is Instant ClearJel.  This Pie Filling Enhancer comes in a close second.  This product combines Instant ClearJel with
ascorbic acid for bright fruit flavor, and superfine sugar, to sweeten things up. 

Ever since I switched over from using flour or tapioca as pie filling thickeners, I’ve had perfectly set pie every single time. NOTE: King Arthur Flour does not pay me to say this!

I decided to par-bake the pie crust, so it wouldn’t be soggy or uncooked.   I use pie weights, most of the time. I used this metalic pie weight for the first time, and I have to say that it easy to use and worked very well.

If you look closely, you can see that the sugar/pie filling enhancer has already thickened from the juice of the peaches.  I like to dot my fruit pies with butter…

As I added the streusel topping, I squeezed it together (with my fingers) to make large crumbs.  You can leave them as small crumbs– it’s all just personal preference.

I set the pie on top of a baking sheet lined with a silicone mat (or parchment paper or foil) just in case the pie filling bubbles over.  I also used a pie crust shield, so that my crust wouldn’t turn too dark.

The pie took about 30-40 minutes to bake.  I could see pie juices bubbling through the crust, and the streusel was a light golden color.  This is when the wait begins.  The aroma of a freshly baked pie tends to make the pie crust vultures circle around you.  The pie should cool for at least 3 hours for the filling to properly set.

Peach Melba pie would not be complete without a scoop of vanilla ice cream, would it?

TASTING NOTES:  If you’ve never had a combination of peaches and raspberries, you need to try it!  The peaches were very sweet, and balanced out the tartness of the raspberries. The almond extract was subtle and didn’t overpower the buttery streusel topping.   I need to go buy some more peaches, while they are still in season here.  Peach Melba. It’s what’s for dessert, any time of year!

Print Recipe

No ratings yet

Peach Melba Streusel Pie (Peaches and Raspberries)

I love Peach Melba dessert, that is simply sliced peaches and a fresh raspberry sauce served over vanilla ice cream. Why not make it a pie? What a great idea that turned out to be. I made an all-butter crust, and a streusel with just a touch of cinnamon. Add a scoop of vanilla ice cream, and there's a summer dessert that you will love. Frozen peach slices and frozen raspberries work fine, as well, so you can make this any time of year.

Prep Time45 minutes mins

Cook Time40 minutes mins

Cooling Time4 hours hrs

Total Time5 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: Peach Melba Streusel Pie, Peach Pie

Author: Debby – www.AFeastfortheEyes.net

Ingredients

PATEE BRISEE CRUST:

• 2 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 stick unsalted butter
• 1/4 cup ice water

STREUSEL TOPPING:

• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar packed
• 3 tablespoons granulated sugar
• Pinch salt
• 6 tablespoons cold unsalted butter
• 1/4 teaspoon almond extract* optional
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon optional

FILLING:

• 4 to 5 cups fresh peaches peeled and sliced (about six peaches)
• 1 pint fresh raspberries
• 3/4 sugar
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1 teaspoon lemon juice
• Pinch salt
• 2 tablespoons butter cut into small pieces
• 1 Tbsp Clear Jel Thickener please see note

Instructions

• Preheat the oven to 375°F.

For the pie crust:

• The secret to tender pie crust is to not overwork it. I like to add all of my dry ingredients into my food processor. Then, I add the cut up butter and pulse it until the mixture resembles very coarse crumbs (you want to see chunks of butter).
• I add just enough ice water for the dough to come together into a ball, and then I dump the ingredients onto a large piece of plastic wrap. The dough will look shaggy.
• Wrap the dough, and using my hands, I shape it into a disk, and flatten it and refrigerate for at least 30 minutes, up to 3 days.
• When ready to roll my crust, I use a silicone mat and plenty of flour.
• Remove the pie crust, and allow to sit for 5-10 minutes.
• Roll the dough into a large circle, making a 1/4 turn after each roll of the pin. Start from the middle and roll out, turn, repeat.
• Add the pie crust to a pie pan (I lightly spray with Baker’s Joy non-stick spray) and press whatever type of pie crust edges you like. Dock the crust with the prongs of a fork and line with foil. Fill with pie crust beads or beans.
• Bake for 15 minutes and set aside to cool for at least 10 minutes.

Streusel:

• The easiest way, for me, is to use my food processer. I pulse the butter, extracts and cinnamon into the flour and sugars until it resembles coarse crumbles. Set the streusel into the refrigerator, while finishing up the pie filling preparation.

Fruit filling:

• (If using frozen fruit, there is no need to thaw it.)
• Whisk together the sugar and thickener. Combine the peaches with the sugar mixture, vanilla, almond, salt, and lemon juice, mixing thoroughly. Set the filling aside.
• Allow to sit while rolling out the pie crust.
• Fill the pie crust with the filling and dot with the butter. Bake at 350F for 15 minutes. Remove from the oven, and evenly spread the streusel filling.
• Place pie on a parchment of foil lined baking sheet and bake for an additional 30 minutes, or until the streusel is golden brown and the fruit is bubbly.
• NOTE: I use a pie crust shield during the last 30 minutes of baking, so that my crust doesn’t become too dark. You can also make your own pie crust shield by folding long strips of foil.
• Allow the pie to completely cool before cutting.

Notes

To thicken pie fillings:
Instant ClearJel or Cornstarch 1 Tbsp + 1tsp
Quick Cooking Tapioca 2 Tbsp

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

Share:

Pinterest

Facebook

Google

Twitter

Linkedin

Email