PERFECT PLUM & PEACH PIE
I created this recipe to fit with in-season summer fruit. The plums give the pie a splash of color and flavor, and the easy crumb topping tastes excellent.
—Rachel Johnson, Shippensburg, PA
Prep: 25 min. • Bake: 40 min. + cooling • Makes: 8 servings
- 1 sheet refrigerated pie crust
- FILLING
- 6 medium peaches, peeled and sliced
- 6 medium black plums, sliced
- ½ cup all-purpose flour
- ½ cup confectioners’ sugar
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- TOPPING
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 2 Tbsp. butter, softened
- ¼ tsp. ground cinnamon
- 1. Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll to a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing the filling.
- 2. Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix the topping ingredients until crumbly; sprinkle over the fruit.
- 3. Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.
1 slice: 311 cal., 10g fat (5g sat. fat), 13mg chol., 125mg sod., 53g carb. (29g sugars, 3g fiber), 4g pro.
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 cal. and 5g fat per serving.
