1/3 c. granulated sugar (see note), plus additional for sprinkling
3 tbsp. cornstarch
3/4 tsp. ground ginger
1/3 c. fresh orange juice
1 lb. fresh ripe plums, pitted and sliced, about 3 1/2 c.
3/4 tsp. grated lemon peel
2 (10 or 11 oz.) pkgs. pie crust mix
1 1/4 c. fresh blueberries
1 lg. egg, lightly beaten

Prepare filling: In 3 quart saucepan combine 1/3 cup sugar, cornstarch and ginger; gradually stir in orange juice until smooth. Cook over medium heat about 2 minutes, stirring until hot. Add plums and grated lemon peel; cook about 5 minutes, stirring frequently until liquid is just thickened and clear. Remove from heat; cool.

Prepare crust: Heat oven to 400 degrees F. Prepare pie crust mix according to package directions; divide in half. Refrigerate one half, wrapped in plastic; roll out remaining half on lightly floured surface to 3/8 inch thickness. Using pot lid or plate as guide, cut out three 6 1/2 inch circles; save scraps for decoration.

To assemble: Stir berries into cooled plum mixture; spoon about 1/2 cup fruit into center of each pastry circle. Brush edge of each circle lightly with water; bring one half of circle over fruit to enclose completely. Crimp edges tightly to seal. Place pies on ungreased cookie sheet. Repeat procedure with remaining pastry and filling. Brush pies with beaten egg; decorate as desired with pastry scraps; brush decorations with egg. Sprinkle pies with additional sugar; bake 25 to 30 minutes until golden brown. Remove pies to wire racks; serve warm or at room temperature. Makes 6 to 12 servings.