Title: Plum Pie
Categories: Fruit
Yield: 8 Servings
| 1 | pk | For 9-inch two crust pie |
| 1 | c | Sugar |
| 1/2 | c | All-purpose flour |
| 1/2 | ts | Ground cinnamon |
| 6 | c | Fresh purple plum slices |
| 1 | tb | Margarine or butter |
In New England blueberry and raspberry pies were common with early. Heat
oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large
bowl. Stir in plums. Turn into pastry-lined pie plate. Dot with margarine.
Cover with top crust that has slits cut in it; seal and flute. Cover edge
with 2- to 3-inch strip of aluminum foil to prevent excessive browning.
Remove foil during last 15 minutes of baking.Bake 35 to 45 minutes or until
crust is brown and juice begins to bubble through slits in crust. 8
SERVINGS; 425 CALORIES PER SERVING.