Plum Pie

Plum Pie always makes me think of that rhyme about Little Jack Horner. "...He stuck in his thumb, and pulled out a plum, and said 'what a good boy am I!'"

What you need:

• Pastry for a double crust pie
• 6 cups thickly sliced prune plums, unpeeled
• 1 tsp coarsely grated orange rind
• 2 tsp orange juice
• 1/2 cup sugar
• 2 tsp quick cooking tapioca
• 1/2 tsp cinnamon
• 2 tsp unsalted butter
• 1/4 tsp coriander

What you do:

Roll out bottom pastry and fit into 9 inch pie plate. Do not trim.

In large bowl, combine plums, orange rind and juice.

In a small bowl, combine sugar, tapioca, cinnamon and coriander.

Add sugar mixture to plums and let stand 15 minutes.

Spoon plum mixture into pie shell, mounding slightly in the center.

Melt butter and drizzle over filling.

Roll out pastry top and prepare lattice top if desired.

Trim and flute edges.

Bake in 425 degree oven for 15 minutes.

Reduce heat to 375 degrees and continue baking for 35 minutes or until pastry is golden.

Let cool on rack and serve while still warm.

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