Recipe - Deep Plum Pie

12 Halved and pitted blue plums
(up to 16)
One half cup Brown sugar
One half cup White sugar
One fourth teaspoon Ground cloves or 1/2
teaspoon cardamon
1 pn Salt
2 tablespoon Quickcooking tapioca
2 tablespoon Lemonjuice
1 tablespoon Butter
Pastry for one crust pie

Fill a 9 x 9 x 2 " baking dish about Three fourths full with the plums places cut
side down. Combine the sugar, cloves or cardamon, salt and tapioca and
sprinkle over the fruit. Shake the dish slightly so that the sugar will
sift down through the fruit. Sprinkle with the lemon juice and dot with the
butter. Bake at 375 degrees F for 20 minutes.

Roll the pastry and cut nine 3" circles from it. Remove the pie from the
oven and place the circles of pastry over the fruit in a slightly
overlapping design. Return the pie to the oven and bake for an additional
20 minutes or until the fruit is tender and the pastry brown. Serve warm or
cold.

NOTES : When the first British Columbia plums arrive on the market, I make
this pie. If I'm in a hurry, I replace the pastry circles with a big
roundball of vanilla ice cream set over the slightly warm plum mixture.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 28, 1997