Ingredients
- 1 pie crust
- 1 pound of Italian Prunes (or Stanley plums)
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 3 tablespoons flour (or tapioca or fruit filling thickener of your own choice)
- 2 pats butter, cut into small cubes
- fig jam (or apricot jam)
- 1 egg with a little water, well beaten for an egg wash
- Turbinado or regular sugar
Directions
Preheat the oven to 350°F. Pit and slice the plums into bite-sized slices. In a bowl, sweeten the plums with sugar and cinnamon– adjust to your taste. The plums can be a little tart. I use a pie filling enhancer from King Arthur, but you can use tapioca or flour if you prefer, to thicken the filling. On a baking sheet, lined with parchment paper, set the pie crust and add an even layer of jam, leaving a 1 1’2″ border. Layer the plums on top and dot with butter. Brush the pastry edge with the egg wash and sprinkle with sugar.