| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Chicago |
Desserts, Fruit, Pies/tarts, Plums |
8 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe double-crust pie dough, see recipe |
| 2 |
lb |
Assorted plums; rinsed |
| 1/4 |
c |
Granulated sugar |
| 2 |
tb |
Quick-cooking tapioca |
| 1/4 |
ts |
Grated lemon rind |
| 1/2 |
c |
Each: all-purpose flour; rolled oats |
| 1/4 |
c |
Unsalted butter; ( 1/2 stick) softened |
| 1/4 |
c |
Each: light brown sugar; granulated sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
CRUMB TOPPING
This crispy-topped pie from the Tribune test kitchen also can be made with
nectarines or peaches. 1. Prepare pie dough and bottom crust as directed in
recipe. Refrigerate while preparing filling. 2. Heat oven to 350 degrees.
Cut plums into wedges; pit and put into a large bowl. Add 1/4 cup sugar,
tapioca and lemon; toss to mix. 3. For crumb topping, mix ingredients in
small bowl. Transfer plum mixture to pie shell. Sprinkle with crumb
topping. Bake until juices are bubbling and crust is browned, about 40
minutes. Nutrition information per serving: Calories.....421
Fat...............20.5 g Cholesterol.....37 mg Sodium....138 mg
Carbohydrates.....5 7.5 g Protein.........4.5 g Copyright 1995 Chicago
Tribune Date: Wednesday August 2, 1995 Yield: 8 servings Preparation time:
40 minutes Cooking time: 40 minutes MC formatting by bobbi744@sojourn.com
Recipe by: Chicago Tribune, '95 Posted to MC-Recipe Digest V1 #739 by
Roberta Banghart <bobbi744@sojourn.com> on Aug 13, 1997
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