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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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:
2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained |
2 cups sliced peeled fresh purple plums |
1 tablespoon lemon juice |
1/4 teaspoon almond extract |
1-1/2 cups sugar |
1/4 cup quick-cooking tapioca |
1/2 to 1 teaspoon grated lemon peel |
1/4 teaspoon salt |
pastry for double-crust pie (9 inches) |
2 tablespoons butter |
Directions:
1. In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel 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.
2. Roll out remaining pastry to fit top o pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.
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. Yield: 6-8 servings.
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