This recipe comes to us from Sara Kate Gillingham-Ryan, founding editor of The Kitchn.
This is a pie I have probably eaten every September of my life, thanks to my mom. As for baking it myself, I was twenty when the pie baking bug hit – it was in the deep dark confines of my college apartment. Since then, I’ve been baking this pie, with little tweaks here and there. Some might say cardamom is played out, but it works here with the sweet/tart balance of these Italian prune plums. The whole mess truly just sings.
For the full recipe, go to Sara Kate’s Blog Post.