Ingredients
- 2 baking dish about
- 1 pastry for one crust pie
- 3/4 full with the plums places side down (cut)
- 110 gr brown sugar
- 100 gr sugar (white)
- 30 ml lemonjuice
- 20 gr quick cooking tapioca
- 14 gr butter
- 1 gr cardamon
Roll the pastry and cut nine 8 cm circles from it. Remove the pie from the oven and place the circles of pastry over the fruit in a slightly overlapping design. Return the pie to the oven and bake for an additional 20 minutes or until the fruit is tender and the pastry brown. Serve warm or cold.
