Peachy Plum Pie

pastry for two-crust 9-inch pie
4 cups frozen loose pack sliced peaches, thawed and drained,
or 1 (29-ounce) can peach slices, drained
1 (16-ounce) can whole unpitted purple plums, drained, pitted, and cut up
3/4 cup plus 1 teaspoon sugar
1/2 cup raisins
1/3 cup coarsely chopped walnuts
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
1 tablespoon butter or margarine

Roll out half the pastry and line a 9-inch pie plate; trim edge. Combine drained fruit, ¾ cup sugar, raisins, nuts, cornstarch, spices, and salt. Turn into pastry shell; dot with butter. Roll out remaining pastry. Cut in 1/2-inch strips and weave in a lattice design over filling; seal and flute edge. Sprinkle with remaining sugar. Cover edge with foil; bake at 375 degrees F. for 20 minutes. Remove foil; bake 20 to 25 minutes more. Cool.--Gail Green, Skokie, Ill.

[Number of servings not given, but probably serves 6.]

[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]