1 sheet refrigerated pie crust
FILLING:
6 medium peaches, peeled and sliced
6 medium black plums, sliced
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon
1. Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling.
2. Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit.
3. Bake on a lower oven rack until golden brown and bubbly, 40 to 50 minutes. Cool on a wire rack.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 8 servings.
Nutrition Facts
1 piece: 311 calories, 10g fat (5g saturated fat), 13mg cholesterol, 125mg sodium, 53g carbohydrate (29g sugars, 3g fiber), 4g protein.