1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine
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Let's Make It
Heat oven to 400°F.
Toss plums with sugar and tapioca in large bowl. Let stand 15 min.
Line 9-inch pie plate with 1 crust as directed on package for 2-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
How to Flute Edge of Crust
Flute edge by using 2 fingers to press a V-shape into the crust edge. This will look like a wave or ruffle design when finished. Or, pinch and slightly twist the pastry as you move around the pie to create a rope design.
Add 1/8 tsp. ground cinnamon to fruit mixture before spooning into crust.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.