| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Jewish | Desserts, Pies & past | 6 | Servings |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/2 | c | Butter; cold |
| 3 | Eggs | |
| 1/2 | c | Walnuts |
| 8 | md | Plums; halved |
| 1/4 | c | Sour cream |
| 1 | tb | Sugar |
INSTRUCTIONS
Mix flour and sugar, and cut in butter with a pastry blender. Add one egg, and stir with a fork until blended. Pat into a 9" quiche pan and sprinkle with chopped nuts. Place halved plums on top. Beat together two eggs, sour cream and sugar. Pour filling over plums. Bake at 350° for 1-1/4 hours, then brown at 375° for 10 minutes. Recipe by: Elizabeth Powell Posted to JEWISH-FOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa Montag) on Jan 10, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”