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Almond, Plum and Peach Pie

By

359 calories and 16g fat per serving

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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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