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I got my hands on the very last Italian plums (aka prune plums) for the season from Mead Orchards in the Hudson Valley. They are deeply flavorful and jammy when cooked, and these will be layered under a smooth and creamy custard spiced with a hint of cinnamon, cardamom, and nutmeg in an oaty crust. I think this pie will be perfect for breakfast or dessert!
I got my hands on the very last Italian plums (aka prune plums) for the season from Mead Orchards in the Hudson Valley. They are deeply flavorful and jammy when cooked, and these will be layered under a smooth and creamy custard spiced with a hint of cinnamon, cardamom, and nutmeg in an oaty crust. I think this pie will be perfect for breakfast or dessert!