You could put a top crust on this, but the coconut crumb topping works best.
- 1 batch Basic Pie Pastry or Dairy-Free Oil Pastry (July '00, p62)
- 1/2 cup ruby port or grape juice
- 4 cups unpeeled, halved, pitted, sliced ripe plums (6 medium)
- 2 cups seedless red grapes, halved (12 oz.)
- 1/2 cup sugar
- 1/4 cup quick-cooking tapioca
- 2 Tbs. raspberry preserves
- Finely grated peel of 1 lemon
- 1 Tbs. fresh lemon juice
- Wheaten oat topping, coconut variation (see Blushing Peach Crumb Pie, July '00, p61)
- On sheet of lightly floured wax paper, roll out pastry into 12 1/2-inch circle. Line 9-inch deep-dish pie pan with it, sculpting edge into stand-up ridge. Cover loosely with plastic wrap and refrigerate 30 minutes.
- Preheat oven to 400°F. In small saucepan, bring port to a boil over medium-high heat. Cook until reduced by roughly half, about 8 minutes; check by pouring it into glass measure. Remove from heat and set aside.
- In large bowl, combine plums, grapes, sugar, tapioca, preserves, lemon peel and lemon juice. Add reduced port and mix well. Let stand 15 minutes, stirring occasionally.
- Spoon fruit filling into chilled crust and smooth top. Bake 30 minutes. (If top or edges brown too quickly, cover with strips of foil.)
- Remove pie from oven and evenly spoon topping over fruit. Press down lightly to compact. Reduce temperature to 350°F and bake until juices bubble, 30 to 35 minutes. Transfer to wire rack and cool completely before slicing.
- Serving Size: 8 to 10 servings
- Calories: 512
- Carbohydrate Content: 83 g
- Cholesterol Content: 47 mg
- Fat Content: 18 g
- Fiber Content: 4 g
- Protein Content: 6 g
- Saturated Fat Content: 11 g
- Sodium Content: 176 mg