Peach Melba Pie
Dessert, Ma Cusson Kitchen
Ingredients
2 pie crusts (1 box)
1/2 cup sugar
3 1/2 cup sliced peaches, 1/4 c syrup reserved
2 tablespoon corn starch
10 - 12 oz reaspberries
1 tablespoon butter
1 egg, beaten, for egg wash
Directions
Preheat oven 400F
Put 1 pie crust into a pie plate
Stir sugar and corn starch together in a small sauce pan. Stir in 1/4 cup syrup or water.
Cover over medium heat until mixture thickens and boils.
Boil and stir for 1 min.
Pour syrup over sliced peaches
Place raspberries evenly over bottom crust - cover with peaches and dot with butter.
Cover with top crust, seal, brush with egg wash, and cut a few slits in crust
Back for 40-45 minutes until golden brown