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Country Plum Pie
Pastry for double crust pie
6 c Thickly sliced prune plums, unpeeled
1 ts Coarsely grated orange rind
2 ts Orange juice
1/2 c Sugar
2 ts Quick cooking tapioca
1/2 ts Cinnamon
2 ts Unsalted butter
1/4 ts Coriander
Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums, orange rind and juice. In a small bowl, combine sugar, tapioca, cinnamon and coriander. Ad sugar mixture to plums and let stand 15 minutes. Spoon plum mixture into pie shell, mounding slightly in the centre. Melt butter and drizzle over filling. Roll out pastry top and prepare lattice top (if desired). Trim and flute edges. Bake in 425F (220C) oven for 15 minutes; reduce heat to 375F (190C) and continue baking for35 minutes or until pastry is golden. Let cool on rack and serve while still warm.
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