Peach Melba Pie

• 1 refrigerated 9-inch pie shell
• 2 lbs peaches, peeled and sliced or (16 ounce) packages frozen sliced peaches, thawed
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon fresh ginger, grated and peeled
• 2 1/2 cups fresh raspberries
• 2 tablespoons seedless raspberry jam, melted
• 1/2 cup old fashioned oats
• 1/4 teaspoon ground nutmeg
• 5 tablespoons butter, melted
• white chocolate raspberry truffle ice cream (optional)

1. Preheat oven to 375 degrees F.
2. Line baking sheet with foil; place on rack in lower third of oven.
3. Line 9-inch pie pan with dough; flute edges.
4. Toss peaches with 1/2 cup sugar, 1/4 cup flour and the ginger; spread in crust.
5. Toss raspberries with jam.
6. Spoon over peaches.
7. In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg.
8. Add butter; stir until crumbs form.
9. Sprinkle over pie.
10. Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned.
11. Cool on rack.
12. If desired, serve with ice cream.

pie shell, peaches, sugar, flour, fresh ginger, fresh raspberries, seedless raspberry, oats, ground nutmeg, butter, white chocolate raspberry

Taken from www.food.com/recipe/peach-melba-pie-314464 (may not work)