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Fresh fruit pies have been a bit of a struggle for me; sometimes the set, sometimes we have pie “soup”. They all taste pretty good, but look good – not so much.
After a bit of trial and error, (emphasis on the error part) this recipe has been working for me. I like that is thickens without the use of Jello, instead using a natural gelatin that is actually very good for you.
Give it a try, and let me know if you have any issues or questions with it
Fresh Peach Melba Pie
Author: Amy Gerber
Recipe type: dessert
Prep time:
Total time:
Serves: 8
juicy, fresh peaches form the base of this summer staple
Ingredients
- 1 pie crust - baked ( this is equally good with a graham cracker crust or a traditional crust )
- 6 cups fresh peaches
- 1 cup raspberries
- 1 cup sugar
- 1 cup water
- 2 Tablespoons cornstarch
- pinch of salt
- zest of 1 lemon
- juice of 1 lemon
- 1 Tablespoon natural gelatin
- 2 Tablespoons white chocolate - finely chopped
- whipped sweetened cream
Instructions
- Peal and slice peaches into a colander set over a bowl to catch the juices.
- Gently squeeze raspberries to extract a little juice and pour over peaches. Juice 1 lemon over peaches.
- Sprinkle gelatin over drained juices and let set.
- In a medium sauce pan, combine salt, sugar, cornstarch and lemon zest. Whisk to combine. Whisk in water and place over medium heat. Heat until mixture thickens and boils. Remove from heat and whisk in juice / gelatin mixture. Gently fold in fruit.
- Carefully place saucepan in sink filled with a couple inches of ice water to jump start the gelling process. (note* - make sure you move the faucet so an unsuspecting family member doesn't wash their hands over your pie filling - this is bad.....very bad......)
- When the fruit filling has started to set, pour into your prepared pie crust and chill for a few hours until firm. Sprinkle with white chocolate
- Slice and serve with fresh whipped cream
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