Spiced Plum Pie

• Pastry for double-crust pie (9 inches)
• 4-1/2 cups sliced fresh plums
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1/2 cup orange juice
• 1 teaspoon grated orange zest
• 2 tablespoons butter
• Vanilla ice cream, optional

1. Preheat oven to 400u0b0. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter.
2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.

pastry, fresh plums, sugar, allpurpose, ground cinnamon, salt, ground nutmeg, egg, orange juice, orange zest, butter, vanilla ice cream

Taken from www.tasteofhome.com/recipes/spiced-plum-pie/ (may not work)