Plum & Raspberry Pie

• 1 whole Unbaked Pie Crust (I Made My Own But Store-Bought Is Fine Too)
• _____
• FOR THE FILLING:
• 3 cups Sliced Purple Plums (You Can Peel Them If You Would Like To)
• 1/2 cups Sugar
• 1 cup Red Raspberries
• 1/4 cups Flour
• 1/4 cups Brown Sugar
• 1 Tablespoon Lemon Juice
• 1/4 teaspoons Ground Cinnamon
• 1/8 teaspoons Salt
• _____
• FOR THE CRUMB TOPPING:
• 1/2 cups Sugar
• 1/2 cups Flour
• 1/4 cups Brown Sugar
• 1/4 teaspoons Ground Cinnamon
• Nutmeg
• 4 Tablespoons Butter, Chilled

1. Preheat oven to 375u0b0F. Slice and pit the plums. Put them into a microwave safe bowl and mix in the white sugar. Microwave for 3 minutes. (This just allows the plums to soften a bit before baking and helps with the sweetening process.)
2. Next, fold in the remainding ingredients for the filling until well-combined. Pour into the unbaked pie crust.
3. Now, in a bowl, combine the ingredients for the topping. Using a pastry blender or fork, cut in the chilled butter till it resembles coarse crumbs. Sprinkle over the filling. Now bake for 50-60 minutes. About 30 minutes into baking, cover the edges of the crust with with either a pie shield or tin foil to prevent the crust from over browning. Cool on a wire rack. This pie/tart is best served with ice cream.

my own, filling, purple, sugar, red raspberries, ubc, ubc, lemon juice, ubc, salt, crumb topping, sugar, flour, ubc, ubc, nutmeg, butter

Taken from tastykitchen.com/recipes/desserts/plum-raspberry-pie/ (may not work)