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Source: Taste of Home Cookbook

Peach-Plum Pie
Peaches and plums are plentiful right now so it's the perfect time to make this pie! 
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Serves: 6-8
Prep Time: 7 minutes
Cook Time: 45 minutes
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2 cups peaches, fresh sliced, peeled or 2 cups frozen peaches, thawed and drained
2 cups sliced, peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 teaspoon lemon peel, grated (up to 1 teaspoon)
1/4 teaspoon salt
9-inch pastry shell, for double-crust pie
2 tablespoons butter or margarine

In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.

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