Best Peach Plum Pie Recipes

PERFECT PLUM & PEACH PIE

Steps:

• Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.

PEACH PLUM PIE

Steps:

• In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest 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. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , 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.

ALMOND, PLUM AND PEACH PIE

Steps:

• Heat oven to 350°F. 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 overhanging dough to 1 inch; roll overhang back on 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.

PEACH-AND-PLUM PIE

Steps:

• Preheat oven to 375 degrees.
• In large bowl, combine peaches, plums, 3/4 cup sugar, cornstarch and zest; mix well.
• On lightly floured surface, brush 1 phyllo sheet with a little butter; sprinkle with 1/2 t sugar.
• Layer with remaining phyllo, one sheet at a time, and butter and sugar, turning 2 1/2 inch from each previous sheet to created overlapping circle.
• Transfer to a 9-inch pie pan, pressing to fit into pan and allowing edges of phyllo to overhang edge of pan.
• Sprinkle amaretti crumbs over bottom of crust.
• Top with fruit mixture.
• Bring overhanging phyllo up and over fruit to make ruffled border.
• Bake on baking sheet 1 hour, 15 minutes or until bubbly and golden, covering with foil after 30 minutes.
• Cool completely on rack.
• If desired, sprinkle with confectioners' sugar and serve with whipped cream.

PEACH PLUM PEAR CASSEROLE PIE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• In a small container, mix cornstarch with 4 tablespoons of syrup from the peaches.
• In a large bowl, combine cornstarch mixture, peaches, plums, pears, maraschino cherries, almonds, raisins, brown sugar, cinnamon and nutmeg.
• Pour into a shallow 2-1/2 quart casserole.
• In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Cut in the cold shortening until mixture is coarse; stir in the sour cream until blended.
• On a floured surface, toss the dough lightly to coat with flour.
• Knead/roll the dough 8-10 times with a floured rolling pin.
• Roll it carefully into a 1/2" thick shape slightly smaller than the casserole, trimming the edges if necessary.
• Cut a 2" circle in the center or use a small cookie cutter to cut a decorative design or two near the center.
• Carefully place this pastry dough on top of the fruit mixture, with the edge of the dough NOT touching the sides of the baking dish.
• Brush top lightly with milk and sprinkle with sugar.
• Bake about 40 to 45 minutes or until the pastry is a dark golden brown.
• Cool at least 25 minutes before serving.