Ingredients:
1 (29 ounce) cans sliced peaches, undrained
1 (16 ounce) cans purple plums, drained,pitted and quartered
1/2 cup coarsely chopped nuts
1/2 cup dark raisins or 1/2 cup golden raisins
1/2 cup firmly packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup vegetable shortening
1 cup sour cream
milk
sugar
Directions:
Heat oven to 400*.
In 2 1/2 quart shallow oval or round baking dish or casserole, combine all filling ingredients.
In medium bowl, combine flour, sugar, baking powder and salt.
Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Stir in sour cream until blended.
On floured surface, toss dough lightly to coat with flour.
Knead 8 to 10 times.
Roll lightly into oval slightly smaller than casserole, about 1/2 inch thick.
Trim edges.
Flute edge, if desired.
Using biscuit cutter, cut 1 or 2 inch circle in center of pastry or cut a decorative design using small cookie cutters.
Top fruit mixture with pastry.
(Edge of pastry should not touch sides of casserole.) Brush pastry lightly with milk; sprinkle with sugar.
Bake at 400* for 35 to 45 minutes or until pastry is dark golden brown.
Cool at least 20 to 30 minutes before serving.
If desired, serve with cream or ice cream.
Enjoy!
Servings: 8
Time preparation: 20 min.
Time total: 55 min.