PEACH PLUM PIE
Source: Taste of Home Cookbook
2 cups sliced, peeled peaches
2 cups sliced, peeled purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 teaspoon lemon peel, grated
1/4 teaspoon salt
9-in pastry shell,for double-crust pie
2 T butter or margarine
In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel 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 degrees for 10 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. Serves: 6-8