Peach Melba Pie

Servings: 8

INGREDIENTS

1 12-oz can almond filling
1 21-oz can peach filling (LuckyLeaf brand, no HFCS)
1 12-oz can raspberry filling
2 9-inch pie crusts
3T corn starch
2T lemon juice
Lemon zest
½ t salt
½ t Ground ginger
½ t Cardamom
¼ t Cinnamon
¼ t Nutmeg
1 egg yolk + 1 Tablespoon water for the egg wash

STEPS

1) Preheat oven to 400F.

2) Spread about half to two-thirds of the can of almond filling directly

onto the bottom of your unbaked bottom crust. This creates a

delicious, nutty barrier that prevents the fruit juice from making the

crust soggy.

3) Drain your peaches well, create a slurry with the corn starch, lemon juice, grated lemon zest, and spices, toss with the peaches, pile 'em in and level 'em out, leaving about 1/2" of clearance at the top.

4) Drain raspberry filling well, swirl 1 cup into peaches. Don't overdo it, leave about 1/4" of clearance at the top.

5) Drop rounded tablespoons of remaining almond filling, about 8 dollops.

6) Prepare the egg wash, weave lattice crust, brush with egg wash.

7) Sprinkle a pinch of flaky sea salt over the whole pie.

8) Using a drip tray, bake at 400 for 20 minutes, reduce heat to 350F.

9) Protect the edges of the pie with foil, bake at 350 for another 20 minutes.

10) Check the crust, and tent the entire pie with foil if it is golden brown but more baking is required

11) The pie is done when the juices are bubbling thickly (like slow-moving lava). If the bubbles look thin and watery, give it 5 more minutes.

12) Let this pie cool for at least 3 hours before cutting.

Pyrex cold-start technique:

1) Prep the Sheet: Take a standard metal baking sheet and line it with aluminum foil (to catch those sugary peach/raspberry drips). Keep this sheet at room temperature on your counter.

2) Place the Pie: Set your assembled Pyrex pie dish onto the cold baking sheet.

3) The Oven Entry: Slide the whole thing (sheet + pie) into your preheated 400°F oven.

4) Positioning: Place it on the lowest rack possible. This puts the glass as close to the heat source as possible to help that bottom crust crisp up.