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Katy’s Plum Pie

Desserts, Low Phosphorus, Low Potassium, Low Protein


Based on 8 servings per recipe.

  • 1 Pre-made Pie Crust
  • 4 cups Plums
  • 1/2 cup Sugar
  • 6 Tablespoons tapioca powder or cornstarch
  • 1/2 teaspoon Pie spice or cinnamon
  • 1/4 teaspoon Almond extract
  • 1/2 package (4 oz) Marzipan or almond paste
  • 1/2 lemon Lemon Zest


This is the best pie there is; tart, tangy, and with an old European pastry feel!


Split plums in half and remove seeds. If you have lots, do this, throw them in a freezer bag and freeze. Then you can have this great pie all year round.

Dice ½ of the marzipan, put the rest in a baggie and freeze for your next pie.

Mix all ingredients in bowl. Put pie crust in 9” pan. Pour filling in. Top with other crust. Bake at 425 for 35-45 minutes, until filling is bubbling out.

Be sure you put an aluminum foil covered tray below this pie, it will drip bubbly wonderfulness all over your oven.

About This Recipe

plum pie

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