Peaches And Plum Pie Recipes

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.

PERFECT PLUM & PEACH PIE

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.

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 AND PLUM PIE RECIPE

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.

PEACH PLUM PIE

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.

PEACH AND PLUM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
• Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
• Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.

PEACHES AND PLUMS

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.

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.