Gluten-Free Plum Pie

A rich double-crust pie with a simple and sweet fruity filling. Good for not boiling over.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 2 (9 inch)  unbaked  gluten-free pie shells
• 4  cups  sliced plums
• 3  tablespoons minute tapioca
• 1⁄3 cup sugar
• 1⁄4 teaspoon cinnamon
• 2  teaspoons lemon juice
• 1⁄2 teaspoon sugar

Directions

1. Roll one pie shell out to form a top crust.
2. Combine plums and tapioca; let stand 15 minutes.
3. Add first amount of sugar and cinnamon; stir and arrange in pie shell.
4. Sprinkle with lemon juice.
5. Moisten edges of crust with water and place rolled second crust overtop.
6. Trim and crimp to seal; cut slashes in top.
7. Sprinkle with remaining sugar and bake on the bottom shelf of a preheated 350* oven for about 1 hour.
8. Enjoy!