Peach Melba Pie

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   Heat oven to 400u00b0. Mix peaches, raspberries, sugar, tapioca and lemon juice in large bowl. Let sit 15 minutes. Roll one-half of the pastry to an 11-inch circle (about 2 inches larger than pie plate) on lightly floured surface. Line a 9-inch pie plate with pastry, allowing a 1/2-inch overhang. Fill with fruit mixture. Dot with margarine. Roll remaining pastry to 12-inch circle. Cover pie with pastry; seal and flute edge. Cut slits on top to let steam escape. Bake 55 minutes or until juices form bubbles that burst slowly. Cool. Makes 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.