Peach Plum Pie (Best of country Pies)

 

6-8 servings

• 2 cups sliced peeled fresh peaches
• 2 cups sliced peeled fresh purple plums
• 1 tablespoon lemon juice
• ¼ teaspoon almond extract
• 1½ cup sugar
• ¼ cup quick-cooking tapioca
• ½ teaspoon grated lemon peel
• Pinch of salt
• Pastry for double-crust pie (9 inches), click her for the recipe
• 2 tablespoons butter or margarine

1. In a large bowl, combine the peaches, plums, lemon juice and almond extract.
2. In another bowl, combine sugar, tapioca, lemon peel and salt ; add to fruit mixture and stir gently, let stand for 15 minues.
3. Line a 9-in. pie plate with bottom crust, add the filling and dot with butter.
4. Roll out remaining pastry to fit the top of pie ; place over filling ; trim, seal and flute edges.
5. Cut slits in pastry and cover the edges loosely with foil.
6. Bake at 450F for 10 minutes ; reduce to 350F and remove foil.
7. Bake 35 minutes longer or until crust is golden brown and filling is bubbly.
8. Cool on a wire rack.

BON APPÉTIT