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1
On sheet of lightly floured wax paper, roll out pastry into 12 1/2-inch circle.
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2
Line 9-inch deep-dish pie pan with it, sculpting edge into stand-up ridge.
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3
Cover loosely with plastic wrap and refrigerate 30 minutes.
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4
Preheat oven to 400F.
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5
In small saucepan, bring port to a boil over medium-high heat.
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6
Cook until reduced by roughly half, about 8 minutes; check by pouring it into glass measure.
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7
Remove from heat and set aside.
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8
In large bowl, combine plums, grapes, sugar, tapioca, preserves, lemon peel and lemon juice.
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9
Add reduced port and mix well.
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10
Let stand 15 minutes, stirring occasionally.
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11
Spoon fruit filling into chilled crust and smooth top.
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12
Bake 30 minutes.
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13
(If top or edges brown too quickly, cover with strips of foil.)
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14
Remove pie from oven.
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15
Combine ingredients for Wheaten Oat Topping.
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16
Spoon Wheaten Oat Topping over fruit.
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17
Press down lightly to compact.
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18
Reduce temperature to 350F and bake until juices bubble, 30 to 35 minutes.
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19
Transfer to wire rack and cool completely before slicing.
