Recipe - Purple Plum Pie

4 cup Fresh plums (about 1 1/2
pounds), cut or sliced up
One half cup Sugar
One fourth cup Allpurpose flour
One fourth teaspoon Salt
One fourth teaspoon Ground cinnamon
1 tablespoon Lemon juice
1 Unbaked deepdish pastry
shell (9 inches)

TOPPING
One half cup Sugar
One half cup Allpurpose flour
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
3 tablespoon Cold butter or margarine

In a bowl, combine the first six ingredients; pour into the pastry shell.
For topping, combine sugar, flour, cinnamon, and nutmeg in a small bowl;
cut in butter until the mixture resembles coarse crumbs. Sprinkle over
filling. Bake at 375 degrees for 5060 minutes or until bubbly and golden
brown. Cover edges of crust during the last 20 minutes to prevent
overbrowning. Cool on a wire rack. Yield: 8 servings.

NOTES : "I can never resist a tart, tempting slice of this beautiful pie.
It's a downhome dessert that makes any meal special. This pie is a
terrific way to put bountiful summer plums to use." Submitted by Michelle
Beran, Claflin, Kansas.
Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997