Pastry for double crust pie
3/4 c. sugar
1/4 c. quick cooking tapioca
1/2 tsp. cinnamon
1/4 tsp. salt
4 c. sliced fresh plums or 2 cans whole purple plums, pitted & sliced
1 pkg. 910 oz.) frozen raspberries (partially thawed)
2 tbsp. butter
1 whole plum

Preheat oven to 425 degrees. Divide pastry in 1/2, one slightly larger. Place rolled larger half in 9 inch pie plate.

In large bowl combine sugar, tapioca, cinnamon and salt. Add plums and toss to coat. Stir raspberries into plums and toss to coat. Spoon into pastry and dot with butter. Place whole plum in center. Roll remaining pastry and cut 1 1/2 inch hole in center. Top pie with pastry - plum protruding through hole. Bake 15 minutes, then reduce temperature to 375 degrees and bake about 40 minutes or until juice bubbles up near center.