Besides using a packaged pie crust (if you wish), this is made with peaches and plums . When made with both, it is truly phenomenal tasting.
You need pastry for double crust 9 inch pie (even though it is a free form dessert you should measure it out.
- 3 cups sliced red or purple plums
- 3 cups peeled and sliced peaches
- 1/2 tsp. almond flavouring
- 1/3 cup berry sugar
- 3 tbsp. flour
- 1 egg yolk
- 1 tsp milk
- 2 tbsp sugar
- 4 tbsp red currant jelly, melted
Preheat oven to 425 degrees. Roll out the pastry to about 14 inches and transfer to a parchment lined baking sheet.
In a large bowl, toss the fruit with 1/3 cup of sugar, flavouring and the flour. Place fruit on the pastry, mounding in the middle and within 2 inches of the edge. Fold the pastry up over the fruit to create a border, leaving the fruit exposed.
Sprinkle the pastry and the fruit with the 2 tbsp. of sugar. Bake in the oven for 15 minutes then reduce the temperature to 375 degrees and bake for another 30 minutes or until the fruit is tender and the pastry is a light golden brown.
Remove from oven and brush the pastry with the melted jelly. The secret here is to serve it warm and with a generous dollop of whipped cream or vanilla ice cream. Coffee anyone?