Plum Pie

This yummy pie will keep everyone guessing. It has a beautiful red color, plus plums don’t need peeling!

9 cups sliced plums

zest of 1 orange

2 TB each: orange juice, flour, butter cut in small bits

1 to 1 ¼ cups sugar, depending on sweetness of plums

¼ cup quick-cooking tapioca

1⁄8 tsp salt

pie crust for 2-crust 9 inch pie (refrigerated, or make your own)

Toss fruit with orange zest and orange juice. Combine flour, sugar, tapioca and salt in a small bowl. Add to plums and toss well to combine. Let stand for 20 minutes. Fill lined pie plate, mounding high in the center (they will cook down as pie bakes). Dot with butter and cover with top crust. Place pie in preheated 450˚ oven and immediately turn heat down to 400˚. Bake until well-browned and bubbling, about 60-70 minutes.

Here’s a pie crust formula that has always worked for me:

1 ¾ cups flour

1 tsp salt

10 TB butter

2 TB shortening

5 TB ice water

© Kelly's Cookbook 2017