Gluten Free Plum Pie
A rich double-crust pie with a simple and sweet fruity filling. Good for not boiling over.
Steps
Roll one pie shell out to form a top crust.
Combine plums and tapioca.
Let stand 15 minutes.
Add first amount of sugar and cinnamon.
Stir and arrange in pie shell.
Sprinkle with lemon juice.
Moisten edges of crust with water and place rolled second crust overtop.
Trim and crimp to seal.
Cut slashes in top.
Sprinkle with remaining sugar and bake on the bottom shelf of a preheated 350 oven for about 1 hour.
Enjoy !.
Ingredients
gluten-free pie shells, plums, minute tapioca, sugar, cinnamon, lemon juice