Peach Melba Pie - cooking recipe

Ingredients

1 refrigerated 9-inch pie shell
2 lbs peaches, peeled and sliced or (16 ounce) packages frozen sliced peaches, thawed
1 cup sugar
1 cup all-purpose flour
1 teaspoon fresh ginger, grated and peeled
2 1/2 cups fresh raspberries
2 tablespoons seedless raspberry jam, melted
1/2 cup old fashioned oats
1/4 teaspoon ground nutmeg
5 tablespoons butter, melted
white chocolate raspberry truffle ice cream (optional)

Preparation

Preheat oven to 375 degrees F.
Line baking sheet with foil; place on rack in lower third of oven.
Line 9-inch pie pan with dough; flute edges.
Toss peaches with 1/2 cup sugar, 1/4 cup flour and the ginger; spread in crust.
Toss raspberries with jam.
Spoon over peaches.
In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg.
Add butter; stir until crumbs form.
Sprinkle over pie.
Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned.
Cool on rack.
If desired, serve with ice cream.