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Melba Streusel Pie |
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Serves: 8 Print this RecipeElaine Stoeckel - Minneapolis, Minnesota Bake-Off® Contest 15, 1963 Melba is a sauce containing strained raspberries, red currant jelly, sugar and cornstarch. This pie with the melba-flavored filling is delicious served warm with cream poured over the top. 1/2 (15-ounce) package refrigerated pie crust (1 crust) TOPPING 3/4 cup all-purpose flour 1/2 cup firmly packed brown sugar 1/4 cup margarine or butter FILLING 1/3 cup sugar 2 tablespoons cornstarch 1/4 teaspoon cinnamon 1 (16-ounce) package frozen peaches, thawed, drained 1 (10-ounce) package frozen raspberries in light syrup, thawed 1 tablespoon lemon juice Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan. Heat oven to 375°F. In small bowl, combine flour and brown sugar; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly; set aside. In large bowl, combine sugar, cornstarch and cinnamon; mix well. Stir in fruits. Sprinkle with lemon juice; mix well. Pour into crust-lined pan. Bake at 375°F. for 35 to 40 minutes or until filling is partially set in center. Sprinkle evenly with topping mixture. Cover edge of crust with strips of foil to prevent excessive browning. Bake at 375°F. for an additional 12 to 15 minutes or until topping is light golden brown. Nutrition Per Serving: Calories 350; Protein 3g; Carbohydrate 55g; Fat 13g; Sodium 210mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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