Peach Plum Pie Recipe
Peach Plum Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 45 min.

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

Nutritional Facts

1 slice: 472 calories, 17g fat (8g saturated fat), 18mg cholesterol, 303mg sodium, 79g carbohydrate (46g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Peach Plum Pie in Taste of Home June/July 1998, p29

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Reviews forPeach Plum Pie

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MY REVIEW
BoiseNoise User ID: 7854035 61464
Reviewed Jun. 18, 2014

"I love this recipe, and have made it several times. The almond extract is a brilliant addition."

MY REVIEW
Janadele User ID: 7087902 17404
Reviewed Apr. 30, 2014

"Excellent flavor I had to substitute flour for the tapioca as I was out. It is a very sweet pie. One could cut back on the sugar."

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