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Title: Red Plum Crumb Pie
Categories: Dessert Fruit Pie Plum
Yield: 8 Servings
| 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 |
| Crumb topping: | ||
| 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 |
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
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Chicago Tribune, '95
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