PEACH MELBA CREAM PIE
2013 APC Crisco National Pie Championships Amateur Division
1st Place Comstock Peach
Patricia Lapiezo, LaMesa, CA
3 cups all-purpose flour
5 Tbsp. ice water
1 tsp. salt
1 Tbsp. vinegar
1¼ cups Crisco butter-flavored shortening
1 egg, lightly beaten
Combine flour and salt in large bowl. Cut in shortening. In a small bowl, combine water, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks and refrigerate at least 1 hr. Roll out 1 disk to fit a 9 inch pie dish. Crimp edges and prick bottom and sides with fork. Bake blind in a preheated 400 degree oven 15 minutes. Remove pie weights and bake an additional 10 minutes or until crust is golden brown. Cool completely.
1½ cups frozen raspberries, thawed, not drained
¼ cup granulated sugar
1 Tbsp. cornstarch
Puree raspberries in blender. Strain to remove seeds. Place puree and sugar in small saucepan. Whisk in the cornstarch. Cook over medium heat until mixture thickens and just comes to a boil. Remove from heat and cool completely. Set aside while preparing filling.
1 can Comstock Peach Pie Filling
1 can sweetened condensed milk
1/3 cup lemon juice
1 8-oz. pkg. cream cheese
1 ½ cups heavy cream, beaten stiffly with 2 Tbsp.
6 oz. white chocolate chips, melted
Remove 2/3 cup of the clear gel filling from the peach pie filling and set aside. Chop the peaches into smaller pieces (about ½-inch pieces).
In a large bowl beat the cream cheese and sweetened condensed milk until creamy. Blend in melted white chocolate. Beat in lemon juice until well blended. Divide mixture in half.
For raspberry filling, fold in puree into half of the filling. Divide whipped cream in half and fold into raspberry filling. Spread over bottom of prepared crust.
For peach filling, fold in chopped peach filling, 1 tsp. peach flavoring, and remaining whipped cream. Spread over raspberry filling, smoothing top. With reserved peach gel, spread over center of pie to within 1 inch of sides.
Fresh or canned peach slices
1 cup heavy cream, stiffly beaten with 2 Tbsp. powdered sugar
1 tsp. vanilla crush
Place a pinwheel of peach slices onto center of pie with a raspberry or raspberry cluster in the middle. Pipe the vanilla whipped cream around edge of pie. Refrigerate 2 hours, or until firm.