2 pounds ripe Italian prune plums, stoned and cut in quarters (you don’t have to peel these plums)
1/4 cup white sugar
2 tablespoons gluten free orange liquer
1 tablespoon tapioca starch
1 teaspoon of cinnamon
1/4 teaspoon of freshly grated nutmeg
1/4 sugar for the top of the pie
uncooked two-crust pie crust
In a large bowl, mix all of the filling ingredients except for the sugar that goes on top.
Make a 2-crust pie crust such as the Dream Pie Crust from Bette Hagman’s cookbook The Gluten-Free Gourmet Makes Dessert. Line a 9″ glass pie plate with a single crust, fill with the plum filling, place the top crust on top. Cut holes in the top to allow steam to escape. Sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees for 45 minutes to 1 hour, until done. The juices that are bubbling out of the sides of the pie and through the steam holes should be slightly thickened, and the top should be golden.
You can also make a crostata, placing one crust flat on a parchment lined baking sheet, loading it up with the fruit mixture (not quite to the edges of the dough), roll the edges up to cover some of the filling; sugar on top and bake!
Note: you can obtain tapioca starch at health food stores or Asian food stores.