Plum Pie
- 1/4 c. packed brown sugar
- 1/4 c. saltine crumbs
- Pastry for double-crust pie (9 inches)
- 1 1/2 lb. fresh plums, pitted and quartered
- 1 c. sugar
- 1/4 c. all purpose flour
- 1 tsp. ground cinnamon
- 3 Tbsp. cold butter or margarine
- 1 tsp. cinnamon-sugar
- In a small bowl, combine brown sugar and crumbs. Line a 9 inch pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums. Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400u0b0 for 30 minutes. Reduce heat to 350u0b0; bake 25 minutes more or until golden brown.
brown sugar, saltine crumbs, pastry, fresh plums, sugar, flour, ground cinnamon, cold butter, cinnamonsugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=27008 (may not work)