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Me-Oh-My’s Plum Pie



  • 3 pounds red or black plums, with peel
  • 6 tablespoons quick cook tapioca
  • 1 1/4 cups sugar
  • 1 1/4 teaspoon ginger
  • pie crust
  • 1 egg
  • turbinado sugar


Preheat over to 350˚ F.

  1. Cut plums into 1 1/2-inch chunks, making sure to keep the peel on.
  2. Mix with the tapioca, sugar, and ginger and let sit for 15 minutes.
  3. Meanwhile, roll out the bottom crust and line a 9-10” pie pan.
  4. Fill with the plum mixture and cover with the top crust.
  5. Brush with a beaten egg and sprinkle with turbinado sugar.
  6. Bake for one hour, or until the pie is hot and bubbly.

Hudson Valley Restaurant Week is back this April 8-21!