Peaches And Plum Pie Recipes

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PERFECT PLUM & PEACH PIE



Perfect Plum & Peach Pie image

I created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! -Rachel Johnson, Shippensburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

1 sheet refrigerated pie crust
FILLING:
6 medium peaches, peeled and sliced
6 medium black plums, sliced
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

PEACH AND PLUM PIE RECIPE



Peach and Plum Pie Recipe image

As peaches recede at the end of the summer season and plums come on strong as we inch towards fall, this pie was designed to bridge the seasonal gap. The two flavors compliment each other perfectly, and make the most of the last of the peaches.

Provided by Lauren Weisenthal

Categories     Dessert     Desserts     Fruit Desserts     Pies     Pie

Time 6h

Yield 8

Number Of Ingredients 8

One recipe Easy Pie Dough , one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
5 large black plums cut into 1/2-inch pieces
3 peaches, blanched, with the skins removed and cut into 1/2-inch
6 ounces granulated sugar
4 tablespoons corn, tapioca, or potato starch
1 egg
Pinch salt
Turbinado sugar for sprinkling on top, optional

Steps:

  • Adjust oven rack to lower position and preheat oven to 425°F. Place plums and peaches in large bowl. Whisk together sugar and starch in a small bowl to combine, then gently toss with the fruit until the pieces are evenly coated. Allow mixture to sit for five minutes, then add to chilled pie shell. Cover with top crust. Crimp sides, cut a few slits in the top, and chill the pie for 15 to 20 minutes. Whisk together egg and a pinch of salt. When ready to bake, remove pie from oven, brush with egg wash, and sprinkle with turbinado sugar.
  • Place pie in oven and bake for 20 minutes at 425°F, turning halfway through. Reduce heat to 350°F and bake until filling bubbles all over inside and crust is golden brown, 20 to 30 minutes longer. Be prepared to line the bottom of the oven with tin foil to catch any juices that leak from the pie. Remove from oven and place pie on rack to cool completely before serving.

Nutrition Facts : Calories 471 kcal, Carbohydrate 72 g, Cholesterol 23 mg, Fiber 3 g, Protein 5 g, SaturatedFat 7 g, Sodium 323 mg, Sugar 32 g, Fat 19 g, ServingSize serves 8, UnsaturatedFat 0 g

PEACH PLUM PIE



Peach Plum Pie image

When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 10

2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 teaspoon grated lemon zest
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

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.

Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 79g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.

PEACH-AND-PLUM PIE



Peach-And-Plum Pie image

Store-bought phyllo dough makes this light and crispy crust for these summer fruits. Recipe is from Woman's World.

Provided by CookingONTheSide

Categories     Pie

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/2 cups pitted peaches, cut into 1/2-inch thick wedges
2 1/2 cups pitted plums, cut into 1 1/2-inch thick wedges
3/4 cup sugar
2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
6 sheets phyllo dough, thawed if frozen (from 16-ounce package)
6 tablespoons butter, melted
1/2 cup crushed amaretti (crisp almond cookies, about 14 from 7 ounce package)
confectioners' sugar (optional)
whipped cream (optional)

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.

Nutrition Facts : Calories 170.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86.9, Carbohydrate 28.1, Fiber 1.2, Sugar 21, Protein 1.3

PLUM PIE



Plum Pie image

This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 21

3 cups all-purpose flour
¾ cup white sugar
2 ½ teaspoons baking powder
⅛ teaspoon salt
⅔ cup butter
2 eggs
1 teaspoon vanilla extract
3 tablespoons milk
½ teaspoon lemon zest
½ cup all-purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups plums, pitted and sliced
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
  • To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
  • To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
  • Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.

Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g

PLUM AND MASCARPONE PIE



Plum and Mascarpone Pie image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Cheese     Dairy     Fruit     Dessert     Bake     Vegetarian     Kid-Friendly     High Fiber     Plum     Vanilla     Summer     Marscarpone     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 11

1 pie crust, homemade or store-bought
4-5 pounds firm ripe plums (20-25 plums), halved, pitted (with skin)
1 1/2 cups plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1 vanilla bean, split lengthwise
8 ounces mascarpone
1/3 cup crème fraîche
2 tablespoons honey
Whipped cream
Special Equipment
A 9" pie dish

Steps:

  • Preheat oven to 350°F. Line pie dish with crust; crimp edges. Fully bake pie crust according to recipe or box instructions.
  • Place plums in a large bowl; add 1 1/2 cups sugar and lemon juice. Scrape in seeds from half of vanilla bean; toss to coat. Divide plum mixture between two 13x9x2" glass baking dishes, arranging plums cut side down and overlapping slightly. Roast until juices are bubbling and slightly thickened and plums are tender but not falling apart, 40-60 minutes (cooking time will depend on ripeness of plums). Let cool slightly.
  • Using a slotted spatula, transfer plums to a rimmed baking sheet. Cover loosely with plastic wrap; chill. Pour juices in baking dishes into a small saucepan. Bring to a boil and simmer until thickened and reduced to a scant 1/2 cup, 4-5 minutes; set glaze aside.
  • Combine remaining 2 tablespoons sugar, mascarpone, crème fraîche, and honey in a medium bowl. Scrape in seeds from remaining half vanilla bean. Using an electric mixer, beat on high speed until mixture holds firm peaks (do not overbeat or mascarpone may curdle). DO AHEAD: Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill.
  • Spread mascarpone cream evenly over bottom of crust. Arrange some chilled plum halves tightly (but not overlapping) in a single layer over mascarpone mixture. Starting at edges of pie crust, arrange remaining plum halves on top of base layer, overlapping tightly and forming a spiral to cover. Pie should dome slightly in the center.
  • Using a pastry brush, spread some of glaze over plums (if glaze has firmed up, gently reheat, adding 1 tablespoon water and whisking to blend).
  • Cut pie into slices. Top with whipped cream and drizzle with more plum syrup.

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

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.

PEACHES AND PLUMS



Peaches and Plums image

I can't remember whether I found this recipe in the newspaper or a magazine, but it's always a hit. It's best made when the fruits are in season.

Provided by mer5901

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

4 black plums, halved,pitted,cut in wedges
3 ripe nectarines, halved,pitted,cut in wedges
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup margarine
3/4 cup uncooked oats
1/4 teaspoon cinnamon

Steps:

  • Lightly grease a shallow 2 quart baking dish.
  • Mix plums and nectarines, spread in dish.
  • Mix sugar and flour, cut in margarine with pastry blender.
  • Stir in oats.
  • Sprinkle mixture evenly over fruit.
  • Dust with cinnamon.
  • Bake at 350 30-35 minutes.
  • Serve warm.

Nutrition Facts : Calories 288.2, Fat 9.3, SaturatedFat 1.6, Sodium 96.3, Carbohydrate 48.4, Fiber 4.1, Sugar 27.4, Protein 5.1

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