Title: Purple Plum and Peach Pie
Categories: Pie Fruit Dessert
Yield: 6 Servings

		Pastry for double crust pie
4	c	Thickly sliced plums; unpee led
2	c	Peeled sliced peaches
1/2	c	Coarsely chopped pecans
1	ts	Grated lemon rind
1	ts	Lemon juice
2	ts	Plum or peach brandy (option al)
1/2	c	Firmly packed brown sugar
2	ts	Quick cooking tapioca
2	ts	Unsalted butter

Fat grams per serving: Approx. Cook Time: 45 Roll out bottom pastry and fit into 9 inch (23cm) pie plate, do not trim. In large bowl, mix together plums, peaches, pecans, lemon rind, juice and brandy, if using. In a small bowl, blend together sugar and tapioca; add to fruit and let stand for 15 minutes. Spoon fruit mixture into pie shell, mounding slightly in centre. Melt butter and drizzle over filling. Roll out top pastry and prepare woven lattice top (optional, but it looks great!). Trim and flute edges. Bake at 425F (220C) oven for 15 minutes. Reduce heat to to 375F (190C) and continue baking for about 35 minutes or until golden, fruit is tender and filling is bubbling. Let cool on rack and serve while still warm. VARIATION - add a little ground cinnamon and nutmeg to fruit filling. Source: Canadian Living ~-- * OFFLINE 1.58 * Practice Safe Eating - Use Condiments!

~-- Maximus 2.01wb * Origin: IDC 15 Gig Saskatoon,Sk.CA(306)384-7680/82@14.4/85@28.8 (1:140/15) ====================================================================== ==== BBS: The Pine Tree BBS Date: 07-29-96 (22:55) Number: 952 From: KAZ LANGRIDGE Refer#: NONE To: ALL Recvd: NO Subj: cr Conf: (222) Cooking(F)

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