Peach and Plum Pie

Ingredients

• Turbinado sugar (1 tablespoon (for sprinkling))
• Egg (1, beaten (for egg wash))
• Pie crust (2 store-bought or homemade crusts)
• Salt (1/4 teaspoon)
• Nutmeg (1/2 teaspoon)
• Cinnamon (1 teaspoon)
• Lemon juice (1 tablespoon)
• Cornstarch (2 tablespoons)
• Granulated sugar (1/2 cup)
• Plums (2 cups, pitted and sliced)
• Peaches (4 cups, peeled 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. Mix well to coat the fruit.
3. Roll out one pie crust and place it in a 9-inch pie dish. Trim any excess dough.
4. Pour the fruit filling into the pie crust.
5. Roll out the second pie crust and place it on top of the fruit filling. Trim any excess dough and crimp the edges to seal the pie.
6. Brush the top crust with the beaten egg to create a shiny finish.
7. Sprinkle the turbinado sugar over the top crust for added sweetness and texture.
8. Cut a few slits in the top crust to allow steam to escape during baking.
9. 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.
10. Remove from the oven and let cool for at least 1 hour before serving.
11. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.