Almond, Plum and Peach Pie

Name: Almond, Plum and Peach Pie
Yield: 4 servings
Ingredients: 2 All-Purpose Crusts, Almond Variation; 4 cup sliced peaches, thawed if frozen, peeled if desired; 2 cup unpeeled, sliced plums; 0.33 cup granulated sugar; 2 tbsp cornstarch; 2 tbsp fresh lemon juice; 0.5 tsp cinnamon; 0.25 tsp salt; 2 tsp unsalted butter; 2 tsp raw sugar

From the kitchen of Carly

Stone fruit at its peak, layered with warm spice and tucked into an almond crust. The lattice weave isn't just pretty; it lets the juices bubble and caramelize while keeping the filling perfectly set. Summer on a plate.

Stone fruit and almond were made for each other. Peaches and plums bake down into a concentrated, jammy filling while the almond crust stays crisp and buttery underneath. The lattice isn't just pretty, it lets steam escape so you get a thick filling that holds its shape when you cut a slice. Lemon juice brightens everything without making it taste sour.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

2All-Purpose Crusts, Almond Variation
4 cupsliced peaches, thawed if frozen, peeled if desired
2 cupunpeeled, sliced plums
1/3 cupgranulated sugar
2 tbspcornstarch
2 tbspfresh lemon juice
1/2 tspcinnamon
1/4 tspsalt
2 tspunsalted butter
2 tspraw sugar

Instructions

Set the oven to 350°F. Combine the peaches and plums in a large bowl with the granulated sugar, cornstarch, lemon juice, cinnamon, and salt, tossing until everything is well coated. Tip the fruit into the crust-lined pie pan, then dot the top with the 2 teaspoons of butter. Roll out the second dough round and cut it into strips 3/4 inch wide. Weave the strips over the filling to form a lattice, then trim any overhang to 1 inch. Roll that edge back onto itself and pinch at 1/2-inch intervals to create a crimped border. Scatter the raw sugar across the top and slide the pie into the oven. Bake for 65 minutes, until the fruit is bubbling through the lattice and the crust has turned a deep golden brown. Allow the pie to cool completely before slicing.

Tips from the kitchen

Toss your fruit with the thickener and sugar in a bowl before it hits the crust so the cornstarch can start working and everything releases liquid evenly.
Weave the strips on a parchment-lined surface first, then transfer the whole lattice to the filled pie. It's easier than trying to weave over a wet filling.
If your crust is browning too fast, lay a sheet of foil or a pie shield over the top halfway through baking. You want the filling to bubble, not the edges to char.

Variations

Skip the lattice: Top with a full second crust instead, cut a few vents, and bake covered if browning too fast.
Swap plums for raspberries or blackberries for a different tartness and texture.
Add a splash of almond extract (1/4 teaspoon) to the filling to deepen the almond crust connection.
Use brown sugar in place of granulated sugar for a deeper caramel note that plays well with stone fruit.

Make ahead and storage

Store leftovers covered in the fridge for up to 3 days. The pie is best eaten at room temperature or barely warm. Freezing is fine for up to 2 months, wrap it well, and thaw overnight before serving.