So why is it called Bocce plum pie?
Every Wednesday, my husband Tim helps his father Lou at the Healdsburg farmer’s market. This Wednesday, Lou brought out a box of plums and said they were bocce plums. The plums came from the beautiful trees with crimson purple leaves that lined the bocce ball court on the property. The funny thing is that they are supposed to be fruitless trees. At this point nobody could remember the exact species of plum tree. so Lou just called them Bocce plums, even thought the label on the box says Hollywood. The perfectly ripe plums just screamed to be put into a pie. The pie came out slightly tart, but flavorful. I decided to add some canned almond paste that discovered in the new grocery store in town to bottom of the pie. The almond flavor paired well with the tart plums.
Make sure that the plums are on the firm side. If they are too squishy they will make the filling very wet.
- 8 cups of medium sized plums quartered
- 1 cup sugar
- 1 zest of lemon
- 1 juice of lemon
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons of tapioca flour
- 1 8 oz can of solo almond paste
Preheat oven to 450
Slice up the plums into quarters. Add the zest and juice of one lemon to the plums.
Mix together the sugar, spices, and tapioca flour till they are well combined. Pour the mixture of the plums and coat evenly. Let the mixture sit in the fridge for at least an hour.
Roll out the bottom dough and place it into the pie pan. Coat the bottom of the pie with the almond paste. Pour the plums on top of the almond paste and then cover with the other pie dough. Crimp the edges into your desired pattern.
Cook for 10 minutes at 450 degrees uncovered to brown up the crust.
Lower the heat to 425 and cook for 35 to 40 minutes covered. Make sure that the pie cooks long enough for the filling to set. The pie should be bubbling nicely before you take it out of the oven.