Peach-And-Plum Pie Recipe

Name: Peach-And-Plum Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups pitted peaches, cut into 1/2-inch thick wedges; 2 1/2 cups pitted plums, cut into 1 1/2-inch thick wedges; 3/4 cup sugar; 2 tablespoons sugar; 2 tablespoons cornstarch; 1 teaspoon grated lemon zest; 6 sheets phyllo dough, thawed if frozen (from 16-ounce package); 6 tablespoons butter, melted; 1/2 cup crushed amaretti (crisp almond cookies, about 14 from 7 ounce package); confectioners' sugar (optional); whipped cream (optional)

Servings: persons

2 1/2 cups pitted peaches, cut into 1/2-inch thick wedges
2 1/2 cups pitted plums, cut into 1 1/2-inch thick wedges
3/4 cup sugar
2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
6 sheets phyllo dough, thawed if frozen (from 16-ounce package)
6 tablespoons butter, melted
1/2 cup crushed amaretti (crisp almond cookies, about 14 from 7 ounce package)
confectioners' sugar (optional)
whipped cream (optional)

1
Preheat oven to 375 degrees.
2
In large bowl, combine peaches, plums, 3/4 cup sugar, cornstarch and zest; mix well.
3
On lightly floured surface, brush 1 phyllo sheet with a little butter; sprinkle with 1/2 t sugar.
4
Layer with remaining phyllo, one sheet at a time, and butter and sugar, turning 2 1/2 inch from each previous sheet to created overlapping circle.
5
Transfer to a 9-inch pie pan, pressing to fit into pan and allowing edges of phyllo to overhang edge of pan.
6
Sprinkle amaretti crumbs over bottom of crust.
7
Top with fruit mixture.
8
Bring overhanging phyllo up and over fruit to make ruffled border.
9
Bake on baking sheet 1 hour, 15 minutes or until bubbly and golden, covering with foil after 30 minutes.
10
Cool completely on rack.
11
If desired, sprinkle with confectioners' sugar and serve with whipped cream.

354

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups pitted peaches, cut into 1/2-inch thick wedges, 2 1/2 cups pitted plums, cut into 1 1/2-inch thick wedges, 3/4 cup sugar, 2 tablespoons sugar, and more.

Yes, Peach-And-Plum Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach-And-Plum Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions