Port & Prune Plum Pie
|Quartered pitted prune plums||4 1⁄2 Cup (72 tbs)|
|Sugar||1 Cup (16 tbs)|
|Quick-cooking tapioca||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Pastry||1 (For A Double-Crust 9-Inch Pi)|
|Egg||1 Large, lightly beaten|
In a large bowl, stir plums, sugar, tapioca, port, peel, vanilla, and nutmeg.
Let stand at least 15 minutes or up to 1 hour for tapioca to soften; stir occasionally.
On a lightly floured board, roll half of pastry into a 12-inch circle; ease into a 9-inch pie pan.
Fill with plum mixture.
On floured board, roll out remaining pastry into a 10-inch square.
With a pastry wheel or knife, cut into 8 equal strips.
Arrange pastry strips on top of pie in a lattice pattern.
Fold bottom crust over lattice, making flush with rim of pan.
Brush pastry (not the filling) with egg.
Set pan in a foil-lined 10 by 15 inch pan (pie bubbles as it cooks).
Bake in a 400° oven until pastry is golden and filling is bubbling in center, about 1 hour.