Teresa's Recipes
Peach and Plum Pie
Bask in the sweetness of summer with this mouth-watering Peach and Plum Pie. The flaky, homemade crust encapsulates a blend of succulent peaches and tangy plums, creating a symphony of flavors that will leave your taste buds craving for more. This pie, with its roots embedded deep in traditional American cooking, is a testament to the delicious simplicity of fruit-based desserts.
Ingredients
- 2 tablespoons Turbinado sugar
- 1, beaten Egg
- 2 (9-inch) crusts Pie crust
- 1/4 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 3/4 cup Granulated sugar
- 2 cups, pitted and sliced Plums
- 2 cups, pitted and sliced Peaches
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 12g
- Carbs: 50g
- Protein: 4g
- Sodium: 180mg
- Sugar: 25g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sliced peaches, sliced plums, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss until the fruit is well coated.
- Unroll one pie crust and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
- Pour the fruit filling into the pie crust, spreading it evenly.
- Unroll the second pie crust and lay it over the fruit filling. Tuck the excess top dough under the bottom dough, and crimp the edges to seal the pie.
- Brush the top crust with the beaten egg for a glossy finish, and then sprinkle the turbinado sugar over the top for added crunch and sweetness.
- Cut several slits in the top crust to allow steam to escape during baking.
- Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool for at least 1 hour before serving to allow the filling to set.
- Serve the pie warm or at room temperature. For an extra touch of indulgence, add a scoop of your favorite vanilla ice cream.
Tips
- You can use fresh or frozen fruits for this recipe. If using frozen, make sure to thaw and drain them first to prevent a soggy pie.
- For a fun twist, add a handful of fresh berries to the fruit mixture.
- The pie will keep for up to 5 days in the refrigerator, making it a great make-ahead dessert.