Damson Plum Pie

• 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 2 cups sliced Damson plums
• 1 teaspoon lemon juice
• 1 1/3 cups sugar
• 5 tablespoons all-purpose flour
• 1 tablespoon cold unsalted butter, cut into bits

1. Preheat the oven to 425F.
2. Line a 9-inch pie plate with 1 rolled-out crust.
3. Put the plums in a bowl, add the lemon juice, and gently stir to coat.
4. Add the sugar and flour, mix lightly, then spread the filling in the crust.
5. Scatter the butter over the filling.
6. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
7. Bake at 425F for 40 minutes, then lower the oven temperature to 350F and bake another 20 to 30 minutes, until the crust is golden brown and the fruit is tender.
8. Cool on a wire rack for 1 to 2 hours before slicing and serve at room temperature.
9. If you like, you can substitute a crumb topping for the top crust.
10. Just sift together 3/4 cup flour and 1/2 cup sugar, then add 1/3 cup butter and cut it in until crumbly.
11. Sprinkle over the fruit filling before baking the pie.

pie pastry, damson plums, lemon juice, sugar, flour, cold unsalted butter

Taken from www.epicurious.com/recipes/food/views/damson-plum-pie-390061 (may not work)