This is an adaptation of Reddit user deebitt's Gramma's Plum Pie. Their gramma used Italian plums, but it wasn't quite the season yet so I opted for some firm pluots. Because of their brilliant color, I went with a few tablespoons of tapioca instead of flour. (Flour and cornstarch can leave a pie filling cloudy.)
My previous fruit pies have almost all had a top, so, without thinking, I tossed the tapioca. In a perfect world, I'd have ground the tapioca before incorporating. Instead, half way through baking, I took a knife and flipped over plum slices, covering the exposed granules. Not ideal, but quick and dirty.
- 9" Pastry Dough
- 10-20 Plums, Italian Plums, etc... Pitted and quartered, Enough to fill the crust to 1/2" under the rim
- ⅓-½ c Sugar (Adjust for the fruit)
- 2Tbls Instant Tapioca/Cornstarch/Arrowroot
- ½tsp Cinnamon
- Preheat oven to 375˚
- Roll out and chill the pastry dough in standard 9" pie plate.
- Quarter/Slice and pit the fruit.
- Combine sugar, thickener, and cinnamon.
- Toss fruit with dry ingredients. Adjust sweetness to taste.
- Attractively arrange fruit in the dough.
- Bake 45-55 minutes till the juices bubble at the center.
- Cool and eat!