PURPLE PLUM PIE (From Jane Little's Cookbook)
1 unbaked (9 inch) pie shell
4 c. sliced, pitted purple plums
1/2 c. sugar
1/4 c. flour
1/4 t. salt
1/4 t. cinnamon
1 T. lemon juice
spicy topping (recipe below)
Remove pits and cut the plums into quarters. Combine with sugar, flour, salt and cinnamon. Pour into pie shell and sprinkle with lemon juice. Sprinkle Spicy Topping over plums, mounding crumbs up into the center of the pie. Place pie in a heavy brown paper bag. Be sure bag is large enough to cover pie loosely. Fold over open end twice to close and then fasten with paper clips. Set on baking sheet and bake 425° one hour. Remove from oven and let rest a few minutes before removing pie from paper bag. Partially cool on a rack. Serve warm.
SPICY PLUM PIE TOPPING:
Combine 1/2 c. flour, 1/2 c. sugar, 1/4 t. cinnamon and 1/4 t. nutmeg. Cut in 1/4 c. butter til mixture resembles coarse crumbs.
Purple Plum Pie recipe is published in our November, 2009 Menu Minder, Issue #313.