Peach Plum Pie
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.
YIELD: 6-8 servings.
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
Ingredients
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2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
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2 cups sliced peeled fresh purple plums
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1 tablespoon lemon juice
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1/4 teaspoon almond extract
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1-1/2 cups sugar
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1/4 cup quick-cooking tapioca
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1/2 to 1 teaspoon grated lemon zest
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1/4 teaspoon salt
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Pastry for double-crust pie (9 inches)
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2 tablespoons butter
Directions
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1.
In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest 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.
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2.
Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.
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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.
Nutrition Facts
1 slice: 472 calories, 17g fat (8g saturated fat), 18mg cholesterol, 303mg sodium, 79g carbohydrate (46g sugars, 1g fiber), 3g protein.
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