This recipe is another Smitten Kitchen one - the top crust just looked so delicious I couldn't not make it. And there were some gorgeous plums at the co-op this week...I can't remember the kind, but they are this beautiful dark red color. The crust is a little easier than the standard - you cream the butter and sugar and use an egg rather than water. Also, because it puffs up a bit and you dish it up like cobbler, it doesn't seem so fragile. Just roll it out and plop it on. The grated lemon/orange rind is amazing in the crust...and I ate it with ice cream rather than whipped cream. YUM. I want pie every night. Apples, squash, and pumpkins are abundant. Pie season is upon us.
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