Jump Rope Pie

• 1 recipe pastry for a double crust 9-inch pie
• 1 cup white sugar
• 3 tablespoons all-purpose flour, or more as needed
• 1/2 teaspoon ground cinnamon
• 1 pinch freshly grated nutmeg
• 2 cups peeled, cored and sliced apples
• 1 cup peeled, pitted and sliced peaches
• 1 cup peeled, cored and sliced pears
• 1 cup pitted and sliced plums
• 1 teaspoon grated fresh ginger root
• 1 tablespoon lemon juice

1. Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
2. Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
3. Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
4. Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.

recipe pastry, white sugar, allpurpose flour, ground cinnamon, nutmeg, apples, peaches, ginger root, lemon juice

Taken from www.allrecipes.com/recipe/245114/jump-rope-pie/ (may not work)