*  Exported from  MasterCook  *

                             Peach Melba Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For pie:
   1      package       refrigerated pie crusts
   4      cups          sliced fresh peaches
                        or frozen peaches
                        -- thawed and drained
   1      cup           fresh raspberries
                        or frozen unsweetened raspberries
                        -- thawed and drained
   1      cup           granulated sugar plus
                        more to sprinkle on crust
   6      tablespoons   cornstarch
   1      teaspoon      grated orange peel
   2      tablespoons   raspberry-flavored liqueur
                        or orange juice
   1      tablespoon    cold butter -- cut in small pieces
                        Milk -- optional
                        For melba sauce:
   1      cup           fresh raspberries
                        or frozen unsweetened raspberries
                        -- thawed and drained
   2      tablespoons   granulated sugar
     1/2  teaspoon      grated orange peel
   1      tablespoon    raspberry-flavored liqueur
                        or orange juice
                        For serving:
   1      quart         vanilla ice cream
                        Fresh raspberries
                        -- for optional garnish
                        Mint leaves -- for optional garnish

To prepare pie: Preheat oven to 350 degrees. Prepare pie    
crust according to package directions for two-crust pie,    
using a 9-inch pie pan.                                     
In large bowl, combine peaches and raspberries. In small    
bowl, combine 1 cup sugar, cornstarch and orange peel; mix  
well. Add to fruit; toss gently. Pour into pie crust-lined  
pan. Drizzle liqueur over filling; dot with butter.         
Top with second crust. Flute edges; cut slits or decorative 
cutouts in several places. If desired, brush top crust with 
milk and sprinkle with small amount of sugar.               
Bake for 1 1/4 to 1 1/2 hours or until golden brown. Let    
cool.                                                       
Meanwhile, in blender or food processor bowl fitted with    
metal blade, combine raspberries, sugar, orange peel and    
liqueur. Blend until smooth. Strain into bowl, pressing     
with back of spoon. Discard seeds. Refrigerate sauce.       
To serve, top each serving of pie with ice cream; drizzle   
with melba sauce. If desired, garnish with fresh            
raspberries and mint leaves.                                
Yield: 8 servings.                                          
                                                            
Pillsbury offered this recipe as an example of what judges  
like in the refrigerated-pie-crust championship. This pie   
was a winner at last year's Maryland State Fair.            


                   - - - - - - - - - - - - - - - - - -