Peach and Plum Pie

Ingredients

Turbinado sugar

2 tablespoons

Egg

1, beaten

Pie crust

2 (9-inch) crusts

Salt

1/4 teaspoon

Nutmeg

1/2 teaspoon

Cinnamon

1 teaspoon

Lemon juice

2 tablespoons

Cornstarch

2 tablespoons

Granulated sugar

3/4 cup

Plums

2 cups, pitted and sliced

Peaches

2 cups, pitted and sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. 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.
3. Unroll one pie crust and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
4. Pour the fruit filling into the pie crust, spreading it evenly.
5. 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.
6. 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.
7. Cut several slits in the top crust to allow steam to escape during baking.
8. 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.
9. Remove from the oven and let cool for at least 1 hour before serving to allow the filling to set.
10. Serve the pie warm or at room temperature. For an extra touch of indulgence, add a scoop of your favorite vanilla ice cream.