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Perfect Plum & Peach Pie

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
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.
Health Tip: Using a crumb topping instead of a top pastry crust is an easy way to lighten up your favorite fruit pie. Here it saves over 50 calories and 5 grams of fat per serving.
Nutrition Facts
1 piece: 311 calories, 10g fat (5g saturated fat), 13mg cholesterol, 125mg sodium, 53g carbohydrate (29g sugars, 3g fiber), 4g protein.

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