Ingredients
- 5 cup prune plums pitted and quartered
- 1/2 cup sugar
- small pinch of ground nutmeg
- 1/3 tsp salt
- 1 tsp quick cooking tapioca
- 1/2 tbsp butter for dotting
- 1 recipe double crust pastry
- 1 egg white mixed with 1 tablespoon of water
Directions
Preheat oven to 425 degrees F.
Put first six ingredients in a big bowl and mix until fruit is well coated. Place the fruit mixture in an unbaked pie shell and dot with little pieces of butter.
Make a lattice crust top or cover with top crust, crimp edges and cut vent holes.
Paint egg white wash on top of pie (you won’t need too much) and sprinkle with 1 tbsp of sugar.
Bake for 15 minutes at 425 degrees F. Reduce heat to 375 degrees F and bake for 35 minutes more.
If the filling is not making slow regular bubbles, you can turn the heat back up to 425 degrees F for 5 minutes to help it along.
Recipe courtesy of T.G.I. Pie Day and Kate McDermott, creator, founder and pie guru behind Art of the Pie.
