Ingredients

• 2 All-Purpose Crusts, Almond Variation (one rolled out in a pie pan, one still a dough round)
• 4 cups (7 medium) sliced peaches, thawed if frozen, peeled if desired
• 2 cups (3 medium) unpeeled, sliced plums
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 teaspoons unsalted butter
• 2 teaspoons raw sugar

Instructions

1. Heat oven to 350°F. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4-inch-wide strips. Carefully weave strips over filling, forming a lattice. Trim overhanging dough to 1 inch; roll overhang back on itself, pinching at 1/2-inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool.