Pluots, apriums, apriplums, and plumcots … all these “new fangled” fruits that are hybrids of plums and apricots. Or something like that. I have to say that many of them are yummy just as eating fruit, but even better when baked as they are juicy and tart — which I really like in a pie. The variety that I used here are “Honeybunch Pluots”, which were very much like firm, dark red all the way through plums, but with a bit of a fuzzy exterior like an apricot. I added sugar and cinnamon, and then more sugar on the crust to make it a little crunchy — textural variety! This same pie can be make with any plum or hybrid variety, and if you make one with apricots, lower your sugar level somewhat. Overall, a nice little pie, if I do say so myself!
