Experience the quintessential taste of late summer with this enchanting Peach Melba Pie, a delightful fusion of juicy peaches and vibrant raspberries, all nestled in a flaky crust with a crisp crumble topping. It’s a truly unforgettable summer dessert that captures the season’s bounty.
PIN THIS RECIPE FOR LATER!
There’s something inherently comforting and celebratory about a homemade pie, especially when it features fresh, seasonal fruit. In our home, fruit pies hold a special place, marking seasons and gatherings with their sweet aromas and satisfying flavors. If you share our love for classic fruit desserts, you might also enjoy our popular Cherry and Blueberry Cream Pie, the refreshing zest of a Key Lime Pie, or the comforting sweetness of our Strawberry Crumble Pie.
For those of you where peach season has regretfully come to an end, please accept my apologies. Because today, we’re diving headfirst into a pie recipe that absolutely demands to be made with the freshest, ripest peaches you can find – a Peach Melba Pie that will bring the essence of summer right to your kitchen, no matter the weather outside.
The Allure of Summer Peaches and My Annual Anticipation
Every year, I eagerly await the arrival of Utah’s peach season. I’ve often remarked on it, and it bears repeating: Utah is blessed with truly exceptional peaches. Their sweet, fragrant flesh and delicate skins are unmatched, making them a cornerstone of my summer culinary adventures. During peak season, you’ll find me at the local farmer’s market almost every Saturday morning, my basket inevitably overflowing with these golden gems.
In past years, my kitchen became a veritable peach laboratory, buzzing with creative recipe development. I experimented with everything from savory peach salsas to intricate peach tarts. However, this year, the simple pleasure of fresh peaches took center stage. We mostly enjoyed them unadorned, savoring their natural sweetness slice by glorious slice. That is, until this pie came along.
A Culinary Journey: Crafting the Peach Melba Pie
This Peach Melba Pie wasn’t just a recipe; it was a journey, one I embarked on twice this summer to achieve perfection. The first attempt was at my husband’s request for a pie. I gathered my ingredients, brimming with excitement, only to discover a critical oversight: I hadn’t checked the ripeness of my peaches. They were stubbornly unripe, resisting all my efforts to remove their skins. After a battle of wills, I conceded defeat and decided to proceed with the peaches, skins and all, wondering if my culinary experiment was doomed to fail.
As the pie baked, an undercurrent of doubt lingered. The initial struggle with the peaches had me questioning the entire endeavor. Yet, I persisted, and to my delightful surprise, the pie emerged from the oven a triumph! We devoured it, each bite a testament to perseverance. My husband, ever the adventurous eater, even declared his preference for the unpeeled peaches, enjoying the subtle textural contrast they added. My parents, visiting at the time, also shared in the spoils. My dad, a true pie connoisseur whose opinion I value immensely, couldn’t stop praising it, insisting I make another. When he gives his seal of approval, I know a recipe is truly outstanding.
Despite the glowing reviews for my “rustic” version, I knew I wanted to experience the pie with perfectly ripe, peeled peaches. So, I procured a fresh batch of peaches and embarked on the second iteration. This time, the skins slipped off effortlessly, revealing tender, fragrant fruit. The result? Another resounding success! We savored every morsel of the second pie, confirming that whether peaches are peeled or unpeeled, perfectly ripe or slightly firm, this Peach Melba Pie is an absolute winner. So, waste no time! Head to your local market, grab those precious peaches before the season ends, and prepare to create a summer dessert masterpiece!
The Origin of Peach Melba: A Touch of Elegance
The name “Peach Melba” evokes a sense of classic elegance, and rightly so. This dessert was originally created by the renowned French chef Auguste Escoffier in 1892 or 1893 at the Savoy Hotel in London, to honor Australian opera singer Nellie Melba. The original Peach Melba typically consists of peaches, raspberry purée (coulis), and vanilla ice cream. Our pie reimagines this classic, transforming it into a comforting, oven-baked sensation, perfect for sharing. The combination of sweet peaches and tart raspberries remains the heart of this dish, elevated by a buttery crust and a delicate crumble topping.
Choosing and Preparing Your Peaches for Pie Perfection
The success of your Peach Melba Pie hinges on the quality of your peaches. For the best flavor, seek out fresh, ripe, local peaches. A ripe peach will have a fragrant aroma and yield slightly to gentle pressure. If your peaches are slightly firm, don’t despair! They will soften beautifully during baking, as my initial pie-making experience proved. However, if you prefer to peel your peaches, here’s a simple trick: score an ‘X’ at the bottom of each peach, then blanch them in boiling water for 30-60 seconds, followed immediately by an ice bath. The skins should then slip off easily. For slicing, a uniform thickness (about 1/4 to 1/2 inch) ensures even cooking.
The Essential Role of Raspberries
While peaches are the star, raspberries play an incredibly important supporting role in this pie. Their vibrant color and distinct tartness provide a beautiful contrast to the peaches’ sweetness, preventing the pie from being overly sugary. They also add a wonderful complexity of flavor and a burst of juiciness. Fresh raspberries are ideal for this recipe, but frozen raspberries can be used in a pinch; just be sure to adjust the cornstarch slightly if they release excessive moisture.
Mastering the Pie Crust: A Flaky Foundation
A truly great fruit pie starts with a fantastic crust. For this Peach Melba Pie, we recommend a single-crust recipe. You can use your favorite homemade pie crust recipe (perhaps one you’ve perfected over the years!) or a high-quality store-bought crust for convenience. The key to a flaky crust is cold butter and minimal handling. Blind baking the crust first is crucial; it helps prevent a soggy bottom, ensuring your pie maintains structural integrity and a delightful texture. Don’t skip the pie weights or dried beans during this step!
Crafting the Irresistible Crumb Topping
The crumb topping is what elevates this pie from merely delicious to utterly divine. It adds a wonderful textural contrast to the soft fruit filling and a hint of warm, caramelized sweetness. Creating the perfect crumb topping is simple: combine all-purpose flour, brown sugar, and cold butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, uneven crumbs. Some pieces should be pea-sized, while others can be smaller. This variety in crumb size creates that desirable rustic, golden-brown topping after baking.
Baking Tips for a Flawless Peach Melba Pie
Achieving pie perfection involves a few key steps. Firstly, ensure your oven is preheated to the correct temperature for each stage of baking. The initial blind bake at 350°F (175°C) followed by the fruit bake at 375°F (190°C) is important. When combining the fruit filling, be gentle to avoid crushing the delicate raspberries. If you notice the edges of your pie crust browning too quickly during the second bake, simply cover them loosely with aluminum foil to protect them. The pie is done when the filling is bubbly and the crumb topping is beautifully golden brown. Patience is a virtue when it comes to serving; allow the pie to cool completely before slicing. This allows the filling to set properly, ensuring clean slices and preventing a runny mess.
Serving Suggestions and Variations
This Peach Melba Pie is a showstopper on its own, but it truly shines when paired with simple accompaniments. A scoop of creamy vanilla bean ice cream melting into the warm fruit is a classic combination. A dollop of freshly whipped cream or a sprinkle of fresh mint leaves can also add a touch of elegance. For variations, consider adding a pinch of nutmeg or ginger to the filling for a different spice profile. A touch of almond extract can also enhance the peach flavor. While peaches and raspberries are traditional, feel free to experiment with other stone fruits like nectarines or plums for a unique twist.
More Peach Favorites
- Cast Iron Peach Crostata
- Peaches and Cream Bars
- Peach Napoleon with Sugared Wonton Wrappers
- Peach Cupcakes
- Sour Cream Peach Pie
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes in your inbox each week! Find me sharing more culinary inspiration on Pinterest, Facebook, and Instagram.
Peach Melba Pie
Pin
Ingredients
For the pie:
- 1 single crust pie crust
- 1 1/2 pounds fresh peaches skins removed and sliced (or left on for texture)
- 6 oz fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
For the topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold butter
Instructions
- Preheat your oven to 350°F (175°C). Carefully roll out your chosen pie crust and transfer it to a 9-inch pie dish. Prick the bottom of the crust all over with a fork. Line the crust with aluminum foil, then weigh it down with pie weights or dried beans. Bake for 10 minutes. After 10 minutes, remove the weights and foil, and bake the crust for an additional 5 minutes to further crisp it up. Remove from the oven and allow to cool completely while you prepare the filling.
- Increase the oven temperature to 375°F (190°C).
- In a large mixing bowl, combine the sliced peaches, fresh raspberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Mix these ingredients gently, being careful not to crush the raspberries, until the fruit is evenly coated. Pour this vibrant fruit mixture into your prepared and cooled pie crust. Bake for 35 minutes.
- While the pie is baking, prepare the crumb topping. In a separate bowl, combine the all-purpose flour, brown sugar, and cold butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse to fine crumbs. After the pie has baked for 35 minutes, remove it from the oven and evenly sprinkle the prepared crumb topping over the hot fruit filling. Return the pie to the oven and continue to bake for an additional 12-15 minutes, or until the crumb topping is golden brown and the filling is bubbly. If the edges of the pie crust start to brown too much, you can loosely cover them with aluminum foil.
- Once baked, remove the pie from the oven and place it on a wire rack. It is crucial to let the pie cool completely, ideally for at least 1 hour, before slicing and serving. This allows the fruit filling to set properly, ensuring beautiful, clean slices.