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Ingredients
- 2 All Purpose crusts, almond variation (one rolled out in a pie pan, one still a dough round)
- 4 cups (7 medium) sliced peaches, thawed if frozen, peeled if desired
- 2 cups (3 medium) unpeeled sliced plums
- 1/3 cup sugar
- 2 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tsp unsalted butter
- 2 tsp raw sugar
Details
Servings 8
Preparation
Step 1
Heat oven to 350. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4 inch wide strips. Carefully weave strips over filling, forming a lattice. Trim hanging dough to 1 inch; roll overhang back onto itself, pinching at 1/2 inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool
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