Ingredients
2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained2 cups sliced peeled fresh purple plums1 tablespoon lemon juice1/4 teaspoon almond extract1-1/2 cups sugar1/4 cup quick-cooking tapioca1/2 to 1 teaspoon grated lemon zest1/4 teaspoon saltPastry for double-crust pie (9 inches)2 tablespoons butter
Preparation
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.
