Peach Melba with Fried Almond Crust 2012 Professional Fruit Berry CRUST 1 1/2 cups flour 1 cup ground almonds 6 Tbsp brown sugar 1 cup butter flavored Crisco Combine all ingredients well in a saucepan and cook as a roux. Cook for 8-10 minutes over medium low heat, stirring constantly until flour is thoroughly cooked. Press most of crust into 10-inch deep dish pie plate and chill. Press left over dough flat on a cookie sheet. Chill for 1 hour. Break extra dough up into small pies to use as garnish for pie. FILLING 6oz cream cheese 1 cup granulated sugar 15oz can sliced peaches in heavy syrup, drained, reserve 3 Tbsp juice 6oz Cool Whip Mix cream cheese and sugar in a stand mixer until just blended. Cut peaches in small dice, and whip into cream cheese mixture. Add 3 Tbsp reserved juice. Add Cool Whip until just blended and fill pie shell. Chill pie. RASPBERRY TOPPING 12oz frozen raspberries with juice 1/2 cup granulated sugar 3 Tbsp cornstarch 1/4 tsp salt Fresh raspberries, sweetened whip cream, and remaining crust pieces for garnish Combine raspberries, sugar, cornstarch, and salt in a small saucepan. Bring to boil, then reduce heat and simmer for 2 minutes. Let cool a little and pour over pie, spreading to the edges. Chill pie for 4 hours before cutting. Garnish with fresh raspberries and sweetened whipped cream.