Peach-And-Plum Pie

Name: Peach-And-Plum Pie
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)

11 ingredients

11 steps

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)

Directions

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.