Plum and Red Grape Pie


You could put a top crust on this, but the coconut crumb topping works best.

  • servingServings


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Spoon fruit filling into chilled crust and smooth top. Bake 30 minutes. (If top or edges brown too quickly, cover with strips of foil.)
  5. 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.

Nutrition Information

  • 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