Peach-Plum Pie

Name: Peach-Plum Pie
Yield: Makes 6 servings
Cuisine: United States
Ingredients: ¼ c. flour; ½ tsp. cinnamon; 2 tblsp. butter or margarine; 2 tblsp. butter or margarine; Pastry for 1-crust pie; 2 c. sliced peeled peaches; 2 c. quartered red plums; 1 c. sugar; Cream or ice cream; Cream or ice cream

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Juicy, deep-dish summer pie; a beauty in color and in taste

Ingredients

Pastry for 1-crust pie
2 c. sliced peeled peaches
2 c. quartered red

Americas
United States
Vegetarian
Pie
Summer

Method

Place fruits in an 8" X 8" X 2" pan.
Combine sugar, flour and cinnamon; sprinkle over fruits. Dot with butter.
Roll pastry into a 9" square; place over filling. Trim off excess pastry to make even around the edge. Fold edge of crust under and press against inside of pan. Cut steam vents.
Bake in hot oven