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2 cups peaches, fresh sliced, peeled or 2 cups frozen peaches, thawed and drained
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2 cups sliced, peeled fresh purple plums
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1 tablespoon lemon juice
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1/4 teaspoon almond extract
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1 1/2 cups sugar
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1/4 cup quick-cooking tapioca
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1/2 teaspoon lemon peel, grated (up to 1 teaspoon)
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1/4 teaspoon salt
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9-inch pastry shell, for double-crust pie
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2 tablespoons butter or margarine
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