{"id":16788,"date":"2014-07-07T06:14:25","date_gmt":"2014-07-07T11:14:25","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=16788"},"modified":"2019-11-26T06:58:34","modified_gmt":"2019-11-26T11:58:34","slug":"peach-melba-pie","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2014\/07\/07\/peach-melba-pie\/","title":{"rendered":"Peach Melba Pie"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"Food-Header-1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><strong><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"16791\" data-permalink=\"https:\/\/willceau.com\/news\/2014\/07\/07\/peach-melba-pie\/peachrasppie\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachRaspPie.jpg?fit=640%2C547&amp;ssl=1\" data-orig-size=\"640,547\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PeachRaspPie\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachRaspPie.jpg?fit=640%2C547&amp;ssl=1\" class=\"aligncenter size-full wp-image-16791\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachRaspPie.jpg?resize=640%2C547&#038;ssl=1\" alt=\"PeachRaspPie\" width=\"640\" height=\"547\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachRaspPie.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachRaspPie.jpg?resize=300%2C256&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/strong><\/p>\n<p>I love making pies, and the great thing about summer is that there&#8217;s an endless supply of fruit to make them with. These peaches had been sitting on my kitchen table for a week waiting to get ripe, and finally on Saturday morning &#8211; it was a go!\u00a0<!--more--><\/p>\n<p><strong>The Crust:<\/strong><\/p>\n<ul>\n<li>2 2\/3 cups of all purpose flour<\/li>\n<li>2 sticks of very cold butter, cut up into small pieces<\/li>\n<li>1 teaspoon salt<\/li>\n<li>\u00a01\/2 cup ice water<\/li>\n<\/ul>\n<p>1. Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal.<\/p>\n<p>2. Add ice water until the dough begins to clump together. Divide into three discs and place in separate plastic bags, and work dough into a flat disc. Refrigerate for an hour. (This recipe make 3 \u2013 9\u2033 pie shells, two for the pie and one for the freezer.)<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"16794\" data-permalink=\"https:\/\/willceau.com\/news\/2014\/07\/07\/peach-melba-pie\/peachmelbapie\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachMelbaPie.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PeachMelbaPie\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachMelbaPie.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter wp-image-16794\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachMelbaPie.jpg?resize=500%2C375&#038;ssl=1\" alt=\"PeachMelbaPie\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachMelbaPie.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/PeachMelbaPie.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p><strong>The Filling:<\/strong><\/p>\n<ul>\n<li>2 pounds peaches, peeled and sliced<\/li>\n<li>1 half pint raspberries<\/li>\n<li>1\/2 cup granulated sugar<\/li>\n<li>1\/4 cup light brown sugar<\/li>\n<li>1\/3 cup flour<\/li>\n<li>juice of a half lemon<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1\/2 teaspoon cinnamon<\/li>\n<li>1\/4 teaspoon kosher salt<\/li>\n<li>2 tablespoons butter, cut into small pieces<\/li>\n<\/ul>\n<p>1. Preheat oven to 425\u00ba. In a large bowl, toss together the peaches, raspberries, sugar, light brown sugar, flour, lemon juice, vanilla, cinnamon, and salt.<\/p>\n<p>2<span class=\"Apple-style-span\" style=\"color: #333333;\">.\u00a0Roll out two thirds of the dough to fit an 9\u2033 pie plate, ease pastry onto plate. Scoop the fruit into the pastry, dot with butter. Roll out remaining pastry and cut out long 1\/2\u2033 strips. Weave the lattice crust, tuck under the crust and crimp.<\/span><\/p>\n<p>3. Bake at\u00a0<span class=\"Apple-style-span\">425\u00ba for 15 minutes, lower the temperature to 375<span class=\"Apple-style-span\">\u00ba and continue to bake to another 30 to 40 minutes until golden brown. Let cool on a wire rack for 30 minutes before serving.<\/span><\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love making pies, and the great thing about summer is that there&#8217;s an endless supply of fruit to make them with. These peaches had been sitting on my kitchen table for a week waiting to get ripe, and finally &hellip; <a href=\"https:\/\/willceau.com\/news\/2014\/07\/07\/peach-melba-pie\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238,4],"tags":[2929,1590],"class_list":["post-16788","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-pies","tag-summer"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-4mM","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":23866,"url":"https:\/\/willceau.com\/news\/2018\/06\/25\/brown-sugar-peach-blueberry-pie\/","url_meta":{"origin":16788,"position":0},"title":"Brown Sugar Peach Blueberry Pie","author":"Tina Garceau","date":"June 25, 2018","format":false,"excerpt":"One of the best things about summer are the fruits to make pies with. I love peach pie, and the addition of blueberries, makes it even better!\u00a0 2 2\/3 cups of all purpose flour 2 sticks of very cold butter, cut up into small pieces 1 teaspoon salt 1\/2 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PeachBluePie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PeachBluePie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PeachBluePie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":13989,"url":"https:\/\/willceau.com\/news\/2013\/07\/30\/three-berry-pie\/","url_meta":{"origin":16788,"position":1},"title":"Three Berry Pie","author":"Tina Garceau","date":"July 30, 2013","format":false,"excerpt":"The best part about summer - other than going to the pool, are Jersey tomatoes, corn, and ripe berries. On Saturday I picked up strawberries, blueberries, and raspberries for a fruit salad. Then I remembered there was pie dough in the freezer and my game plan changed.\u00a0I love making pies!\u00a0\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/ThreeBerryPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/ThreeBerryPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/ThreeBerryPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":25735,"url":"https:\/\/willceau.com\/news\/2019\/09\/01\/italian-plum-tart\/","url_meta":{"origin":16788,"position":2},"title":"Italian Plum Tart","author":"Tina Garceau","date":"September 1, 2019","format":false,"excerpt":"Peach and blueberry pies are what most people consider the pies of summer - however, stone fruits such as plums and nectarines are a neglected bunch. On Saturday, I spotted a box of beautiful, ripe Italian plums on 9th Street. These small, oval fruits make a marvelous tart with very\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/08\/PlumTart.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/08\/PlumTart.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/08\/PlumTart.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":21837,"url":"https:\/\/willceau.com\/news\/2017\/03\/14\/its-pi-day\/","url_meta":{"origin":16788,"position":3},"title":"It&#8217;s Pi Day!","author":"Tina Garceau","date":"March 14, 2017","format":false,"excerpt":"It's National Pi Day, and to celebrate - I made French apple hand pies! For those who are unfamiliar, French apple pie is a combination of apples and raisins, with a glaze on top. These tiny pies can be eaten in about four bites - it's like pie without the\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/03\/HandPie2-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/03\/HandPie2-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/03\/HandPie2-2.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23737,"url":"https:\/\/willceau.com\/news\/2018\/05\/27\/summer-strawberry-pie-in-the-kitchen-with-lloyd\/","url_meta":{"origin":16788,"position":4},"title":"Summer Strawberry Pie &#8211; In the Kitchen with Lloyd","author":"Tina Garceau","date":"May 27, 2018","format":false,"excerpt":"Summer has arrived, it's starting to get warm and muggy. 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