Peach Melba Pie

• FOR THE DOUBLE CRUST
• 2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 3/4 cup Crisco shortening
• 4 -6 tablespoons ice cold water
• FOR THE FILLING
• 3 cups peaches, peeled, sliced
• 1 1/2 cups raspberries
• 1/2 teaspoon almond extract
• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon butter
• FOR THE TOPPING
• 1 tablespoon milk
• 1 teaspoon sugar

1. Preheat oven to 375u0b0F.
2. MAKE THE CRUST:.
3. In a large bowl, stir together flour and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball.
4. Cut dough in half; wrap one-half in plastic wrap and set aside.
5. On a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. Tansfer dough to a 9-inch deep-dish pie pan.
6. MAKE THE FILLING:.
7. In a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. In a small bowl, stir together sugar, flour and cinnamon until mixed; add to fruit and stir to coat.
8. Tranfer fruit filling to the crust and dot with butter.
9. ASSEMBLE THE PIE;.
10. Roll out reserved dough to an 11-inch circle.
11. Roll edges of crust under; then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.
12. Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. Cool pie to room temperature before serving.

flour, salt, crisco shortening, water, filling, peaches, raspberries, almond extract, sugar, allpurpose, cinnamon, butter, topping, milk, sugar

Taken from www.food.com/recipe/peach-melba-pie-383050 (may not work)