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6 c. halved, pitted fresh
purple plums
1/3 c. quick cooking tapioca
1 1/2 c. sugar
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground allspice
pastry for 1-crust pie or 1/2
pkg. pie crust mix

Combine plums, tapioca, sugar, salt, cinnamon and
allspice. Turn into 1 1/2 quart baking dish. Let stand 20
minutes. Heat oven to 425 degrees. Prepare pastry according to
recipe or package directions. Roll out to fit top of baking
dish. Cut vents to allow steam to escape during baking. Fit
over plum mixture. Flute edge. Bake 40 to 50 minutes or until
crust is browned, heavy bubbles of juice burst through slits.

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