Mix flour, brown sugar, and butter or shortening to cornmeal texture. Add buttermilk, mix well and refrigerate for 1 hour before rolling out crust.
For filling, mix together plumcots, maple syrup, and cornstarch.
Roll crust out into 13 to 14-inch circle. Add filling to middle of crust. Turn crust edges up about 1 1/2 to 2 inches around the edge. Bake 45-50 minutes.
