Peach-And-Plum Pie

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“Store-bought phyllo dough makes this light and crispy crust for these summer fruits. Recipe is from Woman's World.”
4hrs 30mins

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)
  • confectioners' sugar (optional)
  • whipped cream (optional)


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

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