Peach Melba Pie

• 2 pounds peaches peeled
• 23 cup brown sugar
• 18 teaspoon cinnamon
• 1 x pastry for 9 inch double crust pie
• 1 each eggs
• 1 cup raspberries
• 3 tablespoons flour, all-purpose
• 1 pinch nutmeg
• 2 tablespoons butter
• 1 teaspoon milk

1. Preheat oven to 425 degrees F.
2. Slice peaches into 1/2-inch-thick wedges.
3. They should measure about 4 cups.
4. Place in a large bowl with raspberries.
5. Measure sugar, flour, cinnamon and nutmeg into a small bowl.
6. Stir with a fork until blended.
7. Add to fruit and stir until evenly distributed.
8. Roll out half the pasttry and fit into a 9-inch pie plate without stretching dough.
9. Do not trim edge until top dough is in place.
10. Do not prick bottom.
11. Then roll out remaining dough into a 10-inch circle, about 18 inch thick.
12. Pour filling into pie shell.
13. Dot with butter.
14. Moisten edge of pastry with water.
15. Place 10-inch circle of pastry over filling.
16. Gently press seams together to seal.
17. Trim dough to 1/2 inch beyond tim of plate.
18. Then turn edge underneath and flute rim.
19. Cut 2 or 3 (2-inch) slits on top crust to allow steam to escape.
20. Make a glaze, if you wish, by whisking egg together with milk in a small bowl.
21. Brush evenly over pie crust.
22. Place pie on bottom rack of preheated 425 degree F oven.
23. Bake for 10 to 12 minutes or until pastry starts to turn golden.
24. Then redue oven heat to 350degrees F and continue baking 45 to 50 minutes or until peaches can easily be pierced with a fork.

peaches, brown sugar, cinnamon, pastry, eggs, raspberries, flour, nutmeg, butter, milk

Taken from recipeland.com/recipe/v/peach-melba-pie-32951 (may not work)