American Pie Council

2019 Amateur Entry


Melba's A Peach of a Pie



2 1/2 cups unbleached flour
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
12 tablespoons unsalted butter, chilled, cut into small cubes
1/2 cup Crisco vegetable shortening, chilled
1/2 cup ice water

Blend all dry ingredients together in food processor. Add butter, and using 1-2 second pulses, cut into dry ingredients until pea size particles form (about 6-8 pulses). Add the Crisco and again, pulse into the dough with about 6-8 pulses.

Pour dough into mixing bowl. Using a fork, slowly add the ice water until dough is evenly moistened. Use spatula to press dough together.

Remove dough and form a ball with your hands. Cut dough in half. Form each half into 6 inch discs and wrap in plastic wrap. Refrigerate at least 2 hours before using.

Place 1 crust into pie plate to just overhang the rim

Preheat oven to 410 degrees


1 21 oz can COMSTOCK Simply Peach Pie Filling and Topping
1/2 cup sugar
1/4 cup light brown sugar
3 tablespoons tapioca flour
2 tablespoons fresh lemon juice
1 tablespoon peach schnapps or brandy (optional)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 pound frozen (do not thaw) or fresh peaches, peeled and cut into 1/2 inch thick slices
2 cups whole fresh raspberries (can use frozen, do not thaw)
2 tablespoons seedless raspberry jam liquified in microwave maybe 10 seconds
1 tablespoon unsalted butter

Mix all ingredients above (except butter) together in large bowl.

Place filling into pie plate with crust. Dot top of filling with butter.

Place second crust on top of filling (may use lattice crust or whole crust with slits for vents). Crimp edges to seal.

Brush top of pie with egg white wash (1 egg white whisked with 1 tablespoon water) and sprinkle crystal sugar on top.

Bake for 20 minutes, until crust edges just start to turn light golden brown. Cover edges of pie with aluminum foil. Reduce heat to 375 degrees and bake for another 50 minutes or until center of pie is bubbling and crust is golden brown. Remove and cool to room temperature.

Submitted by:

Ron Bronitsky