Fresh Peach Plum Pie Recipe
Ingredients
Pastry for 2 crust pie
2 cups sliced peeled ripe peaches
2 cups sliced ripe purple plums
2 to 4 teaspoons lemon juice
1/4 teaspoon almond extract
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 tablespoons butter or margarine
Directions
Prepare a 9-inch pie shell; roll out remaining pastry for top crust.
Set aside.
Gently toss peaches and plums with the lemon juice and extract, then with a mixture of the sugar, tapioca, lemon peel, and salt.
Turn into unbaked pie shell, heaping slightly at center; dot with butter.
Complete as directed for 2-crust pie.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake about 35 minutes, or until crust is lightly browned.
Set aside.
Gently toss peaches and plums with the lemon juice and extract, then with a mixture of the sugar, tapioca, lemon peel, and salt.
Turn into unbaked pie shell, heaping slightly at center; dot with butter.
Complete as directed for 2-crust pie.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake about 35 minutes, or until crust is lightly browned.
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