Plumberry Pie

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

Topping

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.