Plum Pie

September 24, 2005

Plum Pie

Filling:
2 pounds ripe Italian prune plums, stoned and cut in quarters (you don't have to peel these plums)
1/4 cup white sugar
2 tablespoons gluten free orange liquer
1 tablespoon tapioca starch
1 teaspoon of cinnamon
1/4 teaspoon of freshly grated nutmeg
1/4 sugar for the top of the pie

uncooked two-crust pie crust

In a large bowl, mix all of the filling ingredients except for the sugar that goes on top.

Make a 2-crust pie crust such as the Dream Pie Crust from Bette Hagman's cookbook The Gluten-Free Gourmet Makes Dessert. Line a 9" glass pie plate with a single crust, fill with the plum filling, place the top crust on top. Cut holes in the top to allow steam to escape. Sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees for 45 minutes to 1 hour, until done. The juices that are bubbling out of the sides of the pie and through the steam holes should be slightly thickened, and the top should be golden.

Note: you can obtain tapioca starch at health food stores or Asian food stores.

Serve warm.

© Gf-Zing! | Alice DeLuca