Peach Melba Pie - cooking recipe

Ingredients

FOR THE DOUBLE CRUST
2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 cup Crisco shortening
4 -6 tablespoons ice cold water
FOR THE FILLING
3 cups peaches, peeled, sliced
1 1/2 cups raspberries
1/2 teaspoon almond extract
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon butter
FOR THE TOPPING
1 tablespoon milk
1 teaspoon sugar

Preparation

Preheat oven to 375\u00b0F.
MAKE THE CRUST:.
In a large bowl, stir together flour and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball.
Cut dough in half; wrap one-half in plastic wrap and set aside.
On a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. Tansfer dough to a 9-inch deep-dish pie pan.
MAKE THE FILLING:.
In a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. In a small bowl, stir together sugar, flour and cinnamon until mixed; add to fruit and stir to coat.
Tranfer fruit filling to the crust and dot with butter.
ASSEMBLE THE PIE;.
Roll out reserved dough to an 11-inch circle.
Roll edges of crust under; then crimp as desired to seal. Cut several small slits in top crust to allow steam to escape.
Using a pastry brush, brush top crust with milk, then sprinkle with sugar. Bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. Cool pie to room temperature before serving.