2 1-lb. pkgs. Melissa’s Organic Plum Bites, pitted and quartered
1 pint organic blueberries
1 cup sugar
3 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1 teaspoon finely grated orange peel
1 teaspoon finely grated lemon peel
½ teaspoon ground cardamom
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 single pie crust
1 cup brown sugar
1 cup flour
¼ cup butter, diced
Preheat oven to 375°F.
Make streusel: In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly; set aside.
Place your pie crust (purchased or home made) into a 9 1/2-inch deep-dish pie plate. Put a foil-lined large baking sheet in lower third of oven.
Toss plums and blueberries with sugar, tapioca, cornstarch, zests, spices, and salt in a large bowl; mound filling in shell. Crumble streusel evenly over filling.
Bake pie until streusel is golden and filling is bubbling, 1¼ to 1½ hours. Cool completely, 3 to 4 hours.