INGREDIENTS
6
fresh pluots (mixed variety), thinly sliced
2
tablespoons quick-cooking tapioca
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
box Pillsbury® refrigerated pie crusts, softned as directed on box
DIRECTIONS
1
Heat oven to 450°F. In large bowl, mix pluots, 3/4 cup sugar, the tapioca, cinnamon and nutmeg. Let stand 15 minutes.
2
Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch tart pan with removable bottom. Brush egg white over crust. Pour pluot mixture into crust-lined pan. Top with second crust and flute; cut slits in several places. Brush top with egg white; sprinkle with 2 tablespoons sugar.
3
Bake 25 to 35 minutes or until golden brown. Cover with sheet of foil during last 10 minutes of baking to prevent excessive browning. Cool at least 2 hours before serving.
High Altitude (3500-6500 ft)
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