Recipe - Peach Melba Pie

2 pound (1kg) peaches, peeled
2/3 cup Brown sugar
1/8 teaspoon Cinnamon
Pastry for 9inch double
Crust pie

GLAZE
1 Egg
1 cup Raspberries
3 tablespoon Allpurpose flour
pn Nutmeg
2 tablespoon Butter



1 teaspoon Milk

1. Preheat oven to 425 F. Slice peaches into 1/2inchthick wedges. They
should measure about 4 cups. Place in a large bowl with raspberries.
Measure sugar, flour, cinnamon and nutmeg into a small bowl. Stir with a
fork until blended. Add to fruit and stir until evenly distributed.

2. Roll out half the pasttry and fit into a 9inch pie plate without
stretching dough. Do not trim edge until top dough is in place. Do not
prick bottom. Then roll out remaining dough into a 10inch circle, about
1/8 inch thick.

3. Pour filling into pie shell. Dot with butter. Moisten edge of pastry
with water. Place 10inch circle of pastry over filling. Gently press
seams together to seal. Trim dough to One half inch beyond tim of plate. Then
turn edge underneath and flute rim. Cut 2 or 3 (2inch) slits on top crust
to allow steam to escape.

4. Make a glaze, if you wish, by whisking egg together with milk in a
small bowl. Brush evenly over pie crust. Place pie on bottom rack of
preheated 425 F oven. Bake for 10 to 12 minutes or until pastry starts to
turn golden. Then redue oven heat to 350 F and continue baking 45 to 50
minutes or until peaches can easily be pierced with a fork.

Per Serving: 248 calories, 2.4 g protein, 12.2 g fat, 33.7 g carbohydrates
1.2 mg iron, 22 mg calcium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini