Peach Plum Pie

• 2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
• 2 cups sliced peeled fresh purple plums
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• 1-1/2 cups sugar
• 1/4 cup quick-cooking tapioca
• 1/2 to 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• Pastry for double-crust pie (9 inches)
• 2 tablespoons butter

1. In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter.
2. Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.
3. Bake at 450u0b0 for 10 minutes. Reduce heat to 350u0b0. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.

peaches, purple, lemon juice, almond extract, sugar, quickcooking tapioca, lemon zest, salt, pastry, butter

Taken from www.tasteofhome.com/recipes/peach-plum-pie/ (may not work)