This is a pie I made a while back, when the little Italian prune plums were in season.  It’s a delicious pie, perfectly seasoned so that you don’t really notice the cinnamon, nutmeg, or apricot glaze, they just blend with the fruit to create a subtle, balanced and tasty flavor.  It was nice to have a pie that could be frozen with the crust already blind baked.  That can be done with the pate sucree but not the flaky crust, which is what I normally choose.  Delicious pie!

Lordy, Julie—that is gorgeous.  The plums are so beautifully composed and the crust is so astoundingly golden!!!!!

Thanks very much, Anne! 

It looks absolutely beautiful, Julie. Your crust is so perfect, not a dent anywhere (I have pie crust envy now ). And the rows of sliced plums just look so yummy.

Beautiful. I love prunes!

It looks wonderful!

Jenn, thanks very much!  so nice to see you back posting again

Gene, I like to think of these as baked plums rather than dried… isn’t it funny how maligned prunes are in the US while in France, they are served in the finest chocolates and pastry.

cookie monster, thank you.

Julie - that looks great! I bet is tastes even better!  Great job!

Look delicious. Yum!