Peach-And-Plum Pie

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READY IN: 4hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups pitted peaches, cut into 1/2-inch thick wedges
  • 2 12
    cups pitted plums, cut into 1 1/2-inch thick wedges
  • 34
    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
  • 12
    cup crushed amaretti (crisp almond cookies, about 14 from 7 ounce package)
  • whipped cream (optional)
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DIRECTIONS

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