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Peach Plum Pie

 Peach Plum Pie
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
6-8 ServingsPrep: 15 min. + standing Bake: 45 min.


  • 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 McCormick® Pure 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


  • 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.

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Peach Plum Pie (continued)

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.