Late Summer Pie

In the late summer in Northern Virginia (hey, it might be its own state someday) peaches and plums are plentiful.

Preheat the oven to 400F

Crust: Basic whole wheat crust, single crust rolled into a 9.5" deep dish pie pan.

Filling:
Heat in a non-reactive pot until reduced by 1/2:
1/2 cup ruby port

Meanwhile, slice into a non-reactive bowl:
4 cups plums
3 cups peaches


Mix in the reduced port and:
1/4 cup tapioca
1/3 cup sugar
juice of one lime

Pour the filling into the crust and bake about 30min. Meanwhile make the biscuit topping by combing in a small bowl:
1 cup flour
1 tbsp sugar
2 tbsp butter
2 tbsp yogurt


Cut the dairy into the flour until it resembles crumbs or dry biscuit dough. Remove the pie from the oven and quickly spread the topping over it. Return to the oven for 25min or until the juices bubble thickly at the sides.