Deep Dish Plum And Almond Pie Recipes

SANDHILL PLUM PIE

Sandhill Plum Pie image

This tart, sweet wild plum pie will make your taste buds scream with excitement!

Provided by Sabrina LaDane Cudd

Categories Desserts Pies

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups sandhill plums, pitted and peeled
1 cup brown sugar
⅓ cup confectioners' sugar
⅛ cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon ground nutmeg
1 unbaked deep-dish pie crust
1 unbaked single pie crust
2 tablespoons milk
⅛ cup white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 63.6 g, Cholesterol 0.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 273.5 mg, Sugar 40.3 g

ALMOND, PLUM AND PEACH PIE

Almond, Plum and Peach Pie image

Provided by Zoe Singer

Categories Dessert Fourth of July Picnic Backyard BBQ Plum Almond Summer Healthy Party Self Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 All-Purpose Crusts, Almond Variation (one rolled out in a pie pan, one still a dough round)
4 cups (7 medium) sliced peaches, thawed if frozen, peeled if desired
2 cups (3 medium) unpeeled, sliced plums
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons unsalted butter
2 teaspoons raw sugar

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.

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