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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A rich double-crust pie with a simple and sweet fruity filling. Good for not boiling over. Ingredients:
2 (9 inch) unbaked gluten-free pie shells |
4 cups sliced plums |
3 tablespoons minute tapioca |
1/3 cup sugar |
1/4 teaspoon cinnamon |
2 teaspoons lemon juice |
1/2 teaspoon sugar |
Directions:
1. Roll one pie shell out to form a top crust.
2. Combine plums and tapioca; let stand 15 minutes.
3. Add first amount of sugar and cinnamon; stir and arrange in pie shell.
4. Sprinkle with lemon juice.
5. Moisten edges of crust with water and place rolled second crust overtop.
6. Trim and crimp to seal; cut slashes in top.
7. Sprinkle with remaining sugar and bake on the bottom shelf of a preheated 350* oven for about 1 hour.
8. Enjoy!
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