| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Pies & past, Taste of ho |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh plums (about 1 1/2 pounds), sliced |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
tb |
Lemon juice |
| 1 |
|
Unbaked deep-dish pastry shell (9 inches) |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 3 |
tb |
Cold butter or margarine |
INSTRUCTIONS
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@aol.com on Jul 22, 1997
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