Peach-Plum Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

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


  • Pastry for 1-crust pie
  • 2 c. sliced peeled peaches
  • 2 c. quartered red plums
  • 1 c. sugar
  • ¼ c. flour
  • ½ tsp. cinnamon
  • 2 tblsp. butter or margarine
  • Cream or ice cream


  • 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 (425°F.) 35 to 40 minutes. Serve warm with cream or ice cream.