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Triple Crust Plum Pie

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Help! I just discovered my grandmother's recipe for tripe crust plum pie -- just ingredients, no cooking instructions. It's my dad's favorite, and I'd really like to make it for him. Can anyone help out with the specifics? For example, what kind of plums am I using? Also, in terms of the crust, do you have to cook it in layers?

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  1. I am going to once again refer to Edna Lewis in "The Taste of Country Cooking". She describes an apple pie that is basically two thinner pies stacked on top of each other. Although that may be a "quadruple" crust pie.

    1. It sounds intriguing. Can you list the ingredients and a description of the finished pie?