Summer Peach Melba Pie

Name: Summer Peach Melba Pie
Yield: 8 servings
Ingredients: Crust; 9 inch (24 cm) 1 frozen deep dish pastry pie shell; 2 tbsp (30 mL) raspberry jam; Filling; 3 ripe peaches peeled; pitted and sliced; 1 cup (250 mL) fresh raspberries; 2 tbsp (30 mL) raspberry jam; 1 tbsp (15 mL) orange liqueur or orange juice; Topping; 1 1/2 cups (375 mL) 35 % cream; 2 tbsp (30 mL) sugar; 1 tbsp (15 mL) orange liqueur - optional; Garnish; 1/4 cup (60 mL) toasted slivered almonds

A no-bake fruit pie. The whole family will love it!

Prep: 30 min
Refrigeration: 2 h

Yields 8 servings

Ingredients

Crust
9 inch (24 cm) 1 frozen deep dish pastry pie shell
2 tbsp (30 mL) raspberry jam
Filling
3 ripe peaches peeled, pitted and sliced
1 cup (250 mL) fresh raspberries
2 tbsp (30 mL) raspberry jam
1 tbsp (15 mL) orange liqueur or orange juice
Topping
1 1/2 cups (375 mL) 35 % cream
2 tbsp (30 mL) sugar
1 tbsp (15 mL) orange liqueur - optional
Garnish
1/4 cup (60 mL) toasted slivered almonds

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Preparation

Bake frozen pie shell according to package directions; cool. Spread jam evenly over bottom and sides of pastry crust.

Mix together filling ingredients. Spoon into pastry crust. Whip cream, sugar and liqueur until light. Spoon or pipe over fruit mixture. Sprinkle with almonds. Refrigerate at least 2 hrs before serving.