Crusty Plum Slice

2 cups flour (white wheat, whole wheat pastry, or oat flour)
3 Tbls. sugar
3 tsp. baking powder
1/2 tsp. salt
6 Tbls. butter
1 egg
2/3 cup milk or nut milk

2 cups pureed plums
1 Tbls. honey
3 tsp. arrowroot powder

Preheat oven to 350 F.

Stir together the flour, sugar, baking powder, and salt. Cut in the butter until crumbly.

Beat the egg and combine with the milk, then stir into the flour until just moistened.

Take 1/3 of the dough, add a bunch of flour while kneading to make a soft, cohesive dough. Wrap in waxed paper and freeze until needed later.

Stir together the plums, honey, and arrowroot over medium heat and bring to a low boil.

Press the remaining 2/3 dough into a greased and floured 9" cake pan. Use as much flour as necessary to prevent sticking to your hands (sprinkling flour over the dough and onto your hands). Press onto the bottom of the pan and up the sides for about 1 inch.

When the plum filling is a deep plum color and thickened, pour into the pan over the crust.

Take the chilled dough and roll out thinly, on a floured sheet of waxed paper, big enough to cover the top. Use as much flour as necessary to prevent sticking to the rolling pin and waxed paper.

Use the paper to flip the dough over the top of the filling, and carefully peel off.

Seal the edges of the bottom and top crusts together, removing excess dough. Cut slits in the top.

Bake 25-30 minutes until crust is golden brown.