WKYT - Chef Walter - Recipes

Plum Good Peach Pie Tuesday, June 22, 2010


pastry for double crust pie
3 cups sliced plums, unpeeled
3 cups peaches, peeled and sliced
1 tsp coarsely grated orange rind
2 tsp orange juice
1/2 cup sugar
2 tsp quick cooking tapioca
1/2 tsp nutmeg (or cinnamon)
2 tsp butter


Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums, peaches, orange rind and juice. In a small bowl, combine sugar, tapioca, and nutmeg (or cinnamon). Add sugar mixture to fruit and let stand 15 minutes. Spoon fruit mixture into pie shell, mounding slightly in the center. Melt butter and drizzle over filling. Moisten bottom crust along top of pie plate. Roll out pastry top and place over top. Trim and flute edges. Cut an attractive pattern into top crust to allow steam to escape. Bake in 425 deg oven for 15 minutes; reduce heat to 375 deg and continue baking for 35 minutes or until pastry is golden. Let cool on rack and serve while still warm. A little vanilla ice cream is not a bad idea with this.


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