Plum Pie Recipe
Ingredients
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| 1/4 cup saltine crumbs | ||
| Pastry for double-crust pie (9 inches) | ||
| Plums | 1/2 Pound, quartered | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| 1 teaspoon cinnamon-sugar | ||
Directions
In a small bowl, combine brown sugar and crumbs.
Line a 9-in.pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently.
Cover with plums.
Combine the sugar, flour and cinnamon; cut in butter until crumbly.
Sprinkle over plums.
Roll out remaining pastry to fit top of pie.
Make small cuts or slits in top crust; place over plums.
Seal and flute edges.
Sprinkle with cinnamon-sugar.
Bake at 400° for 30 minutes.
Reduce heat to 350°; bake 25 minutes more or until golden brown.
Line a 9-in.pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently.
Cover with plums.
Combine the sugar, flour and cinnamon; cut in butter until crumbly.
Sprinkle over plums.
Roll out remaining pastry to fit top of pie.
Make small cuts or slits in top crust; place over plums.
Seal and flute edges.
Sprinkle with cinnamon-sugar.
Bake at 400° for 30 minutes.
Reduce heat to 350°; bake 25 minutes more or until golden brown.
Chef
