My mom went to Vernon and brought back a huge bounty of fresh, local fruit. A flat of the juicest peaches ever and a giant bag of prune plums. A flat of tomotoes that were red and smelled like tomatoes. I know that sounds weird but have you smelled a tomato from the grocery store? They smell like nothing. It’s odd. These tomatoes smelled and tasted like a tomato from your garden. Oh and garlic. My cousin actually grows and sells organic garlic and I got a brown bag full! I was a very, very happy girl, then I realized I had to do something with this stuff and fast.
The peaches were so ripe they weren’t going to last long. I decided to attempt the pie. My first real double crusted fruit pie. They have always made me a bit nervous. I mean your crust needs to be brown and flakey. The filling needs to be fragrant, sweet and tart, thick and juicy. That’s a lot to live up to.
I made some rookie mistakes. I thought my filling would be sweet enough with the uber ripe peaches and plums. It needed more sugar. My crust I forgot to do an egg wash and it just didn’t get that deep brown I so desired.
This pie did, however, taste pretty good. If I had just added that extra sugar it would have been fabulous. I didn’t peel or precook anything and I don’t think it really made a difference. I can’t wait to make another pie now that I have learned from mistakes.
*In the recipe below I have added more sugar. I would do the filling to taste. 2 tbs was NOT enough.
Peach Plum Pie
– one 9 inch pie
1 double crust – I used this recipe
6 c chopped fresh ripe peaches
2 c chopped fresh plums
1/4 c granulated sugar
2 tbs flour
1 tsp cinnamon
Milk/egg/or water for a wash (which it needs)
raw sugar for sprinkling on crust.
Preheat oven to 425 F. Move your oven rack to the middle position.
Stir together your peaches and plums. Sprinkle on your sugar, flour and cinnamon. Stir together with a wooden spoon. You don’t want to break the fruit. Place in the fridge.
On a floured surface roll out your pie crust to about 1/4-1/2 inch thick 12 inch round circle. Roll up your on your rolling pin. Starting on one side of your pie plate gently unroll your crust over your pie plate. Push down your gently into the corners. Pour filing into your pie crust.
Roll out the second (top) crust to 1/4-1/2 inch thick inch circle. Roll up on to your rolling pie and gently unroll on top of your filling. With a shape knife cut the access dough off the sides of the pie plate. Pinch your edges together. Brush the top of your pie with milk and sprinkle with raw sugar.
Cut a couple of slits in the crust.
Place pie plate on a baking sheet. Place in the oven and bake for 20 minutes. Reduce heat 375 F and bake another 30-40 minutes until filling is bubbling and top is golden brown.
Wait until pie is cooled and then slice. Serve with vanilla ice cream or eat for breakfast (my fav time of day for pie).