Gramma's Plum Pie

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


  1. Preheat oven to 375˚
  2. Roll out and chill the pastry dough in standard 9" pie plate.
  3. Quarter/Slice and pit the fruit.
  4. Combine sugar, thickener, and cinnamon.
  5. Toss fruit with dry ingredients. Adjust sweetness to taste.
  6. Attractively arrange fruit in the dough.
  7. Bake 45-55 minutes till the juices bubble at the center.
  8. Cool and eat!