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