Plum & Peach Pie

Adapted from “Stone Fruit Cobbler” by Cooking Light Magazine July 2011

This is the best way to eat a plum! And a great way to transition into fall desserts. It’s summer fruit with a hint of cinnamon’y’ fall. After this…we’re onto fall apples!
A quick note on this recipe: the filling is heavenly, but the crust-not so much. If I made this again, I would make the filling exactly the same and use a different crust.

1 3/4 c. whole wheat flour (although, I think it would have tasted better with all-purpose white flour…always trying to do healthy here!)
1 T. sugar
1/4 t. kosher salt
5 T. butter; cold and cut into pieces

Filling: THE BEST PART (It would be equally good and quite healthier to just make and eat the filling of this recipe!)
1 c. sugar
5 T. whole wheat flour
1/4 t. kosher salt
1/4 t. cinnamon
1/4 t. ground cloves
5 red plums, pitted and cut into 1/2 in. slices
2 peaches, pitted and cut into 1/2. slices
1/2 t. vanilla
1/2. T. butter, melted

To make crust, combine flour, sugar and salt into a small bowl. Add butter and blend with a pastry cutter until it is a coarse meal texture. Sprinkle with water mixture 1 T. at a time until you create a ball. Refriderate for 3-24 hours.
Roll out 3/4 of the dough on a floured surface. Press into a greased pie pan. Set remaining dough aside.
To make filling, combine the first 4 ingredients into a small bowl. Meanwhile, combine fruit into a large bowl. Sprinkle flour mixture over fruit and stir. Add vanilla and butter and stir until the mixture is wet. Place filling into pie crust.
Preheat oven to 425 degrees.
Roll out remaining dough and cut into long strips. Lay strips over filling to in a lattice design as seen above. Place pie onto a foil covered baking sheet to catch spillage. Bake pie for 20 minutes. Reduce oven heat to 360 and bake for another 40 minutes. Don’t remove pie when turning temperature down. Let pie cool for at least an hour. Serve. This dessert would be great served with vanilla ice cream!


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