Peach Plum Pie Recipes

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 PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

PEACHES AND PLUM PIE

Steps:

• 1. Put bottom crust in pie plate.
• 2. In large bowl put peaches and plums.
• 3. In small bowl add sugar, and flour mix well add almond flavoring mix well. Pour over peaches and plums mix well.
• 4. Pour into pie shell dot with butter,top with remaining pie shell flute edges. Sprinkle with a little sugar.
• 5. Bake in 350 degree oven for 1 hour or longer depending on your oven.

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.

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.

MOM'S PEACH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.