Peach Plum Pie

2 cups sliced peeled fresh or frozen peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 TBSP lemon juice
1/4 tsp almond extract
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 tsp grated lemon peel
1/4 tsp salt
Pastry for double-crust pie (9 inches)
2 TBSP butter or margarine

In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-inch pie plate with bottom crust; add the filling. Dot with butter. Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. Bake at 450*F for 10 minutes. Reduce heat to 350*F. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.
Yield: 6 to 8 servings