Purple plum pie

8 Servings

Ingredients

Quantity Ingredient
4 cups Fresh plums (about 1 1/2 pounds), sliced
½ cup Sugar
¼ cup All-purpose flour
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
1 tablespoon Lemon juice
1 Unbaked deep-dish pastry shell (9 inches)
½ cup Sugar
½ cup All-purpose flour
¼ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
3 tablespoons Cold butter or margarine

Directions

TOPPING

In a bowl, combine the first six ingredients; pour into the pastry shell.

For topping, combine sugar, flour, cinnamon, and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack. Yield: 8 servings.

NOTES : "I can never resist a tart, tempting slice of this beautiful pie.

It's a down-home dessert that makes any meal special. This pie is a terrific way to put bountiful summer plums to use." Submitted by Michelle Beran, Claflin, Kansas.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@... on Jul 22, 1997

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