Peach and Plum Pie

Ingredients

• One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
• 5 large black plums cut into 1/2-inch pieces
• 3 peaches, blanched, with the skins removed and cut into 1/2-inch
• 6 ounces granulated sugar
• 4 tablespoons corn, tapioca, or potato starch
• 1 egg
• Pinch of salt
• Optional: turbinado sugar for sprinkling on top

Directions

1. Set an oven rack in the lower position and heat the oven to 425 degrees F. Put the plums and peaches in a large bowl. In a small bowl, whisk the sugar and starch together, then gently fold that mixture into the fruit until all the pieces are coated.
2. Let the fruit stand for 5 minutes, then transfer it to the chilled pie shell. Lay the top crust over the filling. Crimp the edges, cut a few vents in the top crust, and chill the pie for 15 to 20 minutes.
3. Beat the egg with a pinch of salt. When you are ready to bake, take the pie out, brush the crust with the egg wash, and sprinkle it with turbinado sugar.
4. Slide the pie into the oven and bake for 20 minutes at 425 degrees F, rotating it at the halfway point. Lower the heat to 350 degrees F and continue baking until the filling bubbles throughout and the crust is golden brown, 20 to 30 minutes longer. Be ready to line the bottom of the oven with tin foil in case any juices escape from the pie.
5. Take the pie out of the oven and set it on a rack to cool completely before serving.