Almond, Plum and Peach Pie

7		(7 medium) sliced peaches, thawed if frozen, peeled ifs desired
2		(3 medium) unpeeled, sliced plums
2  tablespoons		cornstarch
2  tablespoons		fresh lemon juice
1/2  teaspoon		cinnamon
2  teaspoons		raw sugar
2-1/2  cups		all-purpose flour, plus more for dusting
1/2  cup		granulated sugar
1-1/4  teaspoons		salt
6-2/3  tablespoons		unsalted butter, chilled
4  tablespoons		all-vegetable shortening
4  tablespoons		sliced almonds

Tip: Click on the ingredient links to learn the nutritional information for all the Almond, Plum and Peach Pie ingredients. The serving size for any ingredient in Almond, Plum and Peach Pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a food processor, pulse dry ingredients until combined. Add butter and shortening; pulse until texture is rough and largest pieces of shortening are the size of peas, 1 to 2 minutes. Add 2 tablespoons ice water; pulse to combine. Pinch dough; if it doesn’t hold together, mix in remaining 1 tablespoon water. Form dough into a round; wrap in plastic. Refrigerate for 1 hour or up to 3 days. dust a piece of waxed paper with flour; roll out dough to form a 12" circle. lay dough in 9" pie pan, waxed paper side up. gently remove paper, then press dough into pan. trim edge of crust so there is 1 inch of overhang remaining. Fold over edge; pinch crust at 1/2-inch intervals to form a crimped edge.

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.

Read More http://www.epicurious.com/recipes/food/views/Almond-Plum-and-Peach-Pie-51108800#ixzz25WqNi0ZO