Welcome back to the All Things Southern kitchen. I’ve got everything out to show you how to make a Plum Peachy Pie. This thing is so good it’ll make you want to slap ‘ya mama– but I don’t recommend that! Let’s get cooking!
“A Plum Peachy Pie”
2 cups sliced and peeled fresh peaches
2 cups sliced and peeled purple plums
1 tablespoon lemon juice
¼ teaspoon almond extract
1 and ½ cups sugar
¼ cup quick-cooking tapioca
1 teaspoon grated lemon peel
¼ teaspoon salt
Two Pillsbury refrigerated pie crusts
Two tablespoon butter
I’ve gotten us started by peeling and slicing two cups of fresh peaches and two cups of fresh purple plums. Folks, we’ll stir our peaches and plums together with a tablespoon of lemon juice. Then we’ll take a small bowl and combine one and a half cups sugar with ¼ cup of quick-cooking tapioca. (Tapioca is a thickening agent and you find it in the pudding and Jell-O section.)
We’ll combine our sugar with our tapioca, a teaspoon of grated lemon peel and a dash of salt. Gently stir this in with the fruit and let it stand about fifteen minutes.
Last step– we’ll take a refrigerated pie crust and form it in our pie plate. We’ll fill it with this sweet pie filling, dot it with butter, cover it with another crust, seal and flute the edges and cut a couple pretty slits across the top. That’s it! We’ll cover the edges loosely with foil and cook it ten minutes in a 450 degree before reducing the heat to 350 and cooking it another 35 or 40 minutes until its golden brown and bubbly. YUM! I’m glad we got that disclaimer about slapping your mama in. You’ve got to try this one, folks. It’s a Plum Peachy Pie– and it’s good eating, from the All Things Southern kitchen to yours!