Peach Plum Pie Recipe

Peach Plum Pie Recipe photo by Taste of Home

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When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick

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Peach Plum Pie Recipe

Prep: 15 min. + standing Bake: 45 min.

Yield: 6-8 Servings

15 45 60

Ingredients

2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 teaspoon grated lemon peel
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Directions

In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter.
Roll out remaining pastry to fit top o pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.
Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 472 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 303 mg sodium, 79 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Peach Plum Pie in Taste of Home June/July 1998, p29