Tree Ripe Plum Pie
|All purpose flour||2 Cup (32 tbs)|
|Salt||1 1⁄4 Teaspoon, divided|
|Shortening||2⁄3 Cup (10.67 tbs) (plus 2 tablespoons)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sliced plums||5 Cup (80 tbs), unpeeled (WesPak Friar)|
|Tapioca||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
1. Preheat oven to 425°F.
2. Combine flour and 1 teaspoon salt in a bowl. Cut in shortening until particles are the size of small peas. Mix in cold water with a fork. Roll out half of dough and line a 9-inch pie pan.
3. Place plums in a bowl and stir in tapioca, sugar, almond extract and 1/4 teaspoon salt. Pour into the pie shell.
4. Roll out remaining dough and place on top of filling. Crimp edges, slit top and sprinkle with sugar.
5. Bake for 15 minutes. Reduce heat to 325°F and bake for 40-50 minutes, or until crust is golden brown and filling is bubbling.