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|  | Peachy Plum Pie
Pastry for double 8 inch pie crust
one 8 inch pan of frozen Peach Plum Pie Filling
1 egg yolk
1 teaspoon of water
2 tablespoons of sugar
Heavy cream, optional
Preheat oven to 425ºF. Roll out half of pastry and line the bottom of an 8 inch pie pan. Slide pie filling out of foil pan into pastry lined pie pan.
Roll out remaining pastry, cut into strips and make a lattice top.
Beat egg yolk with water. Brush lattice with egg glaze and sprinkle with sugar.
Bake for 60 to 70 minutes, until fruit is fork tender and crust is golden. Crust should be covered with aluminum foil when brown to prevent burning. Serve warm or cold with heavy cream if desired. Makes one 8 inch pie, 6 to 8 servings |
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