The domestic goddess bakes pies. A lot. Because I derive great satisfaction from watching people enjoy my pies. I get requests for pie from friends and family and I am happy to oblige. I spread a little joy.
This recipe is for plum pie. I got this recipe from my mother. It uses Italian plums (also called prune plums). They are the small dark purple almost almond shaped plums that are only around for a few weeks in late August and September. I found them at a farmer's market in Lancaster County, PA. I wash, dry, cut in half, pit, put in freezer bags and freeze them for pies year round.
I sprinkle a tablespoon of tapioca on the bottom of all my baked fruit pies . It helps thicken the juice and keep the crust a little crisper.
2lbs Italian (prune) plums, washed, pitted (cut in half and the pit should come out easily)
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon flour
2 tablespoons tapioca
pie crust (if you don't feel comfortable making pie crust from scratch, use the ones in the red box in the dairy case - no one can tell the difference)
Put the bottom crust in the pie plate and sprinkle 1 tablespoon of tapioca on the bottom of the crust. Mix the rest of the dry ingredients.
place the cut plums in the crust alternating with the sugar mixture. Place the top crust on, folder under, crimp. Poke some steam holes with a fork in the top.
If you prefer, you can skip the top crust and use a crumb topping.
Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees for 45 minutes or until pie is bubbly. This pie is really good served warm with vanilla ice cream. Just sayin'.