Plum Spice Pie

This time of the year, there are always a lot of plums at the market - duarte, satsuma, black, red, yellow, and more. I wanted to try a plum pie. I purchased a mix of purple colored plums at the market with the intent of pie.

I used a recipe from, yes the Farm Journal, for Purple Plum Pie.

Unbaked 9" pie shell
4 c sliced pitted purple plums
1/2 c. sugar
1/4 c flour
1/4 t salt
1/4 t cinnamon
1 T lemon juice

Spicy Topping
1/2 c flour
1/2 c sugar
1/4 t cinnmon
1/4 t nutmeg
1/4 c butter

Remove pits and cut plums in quarters. Combine with sugar, flour, salt and cinnamon. Turn into pie shell and sprinkle with lemon juice.

Combine dry spicy topping ingredients and cut in butter. Springkly it over the pie.

Place pie in heavy brown paper bag. Flod over open end twice to close and fasten with clips. Bake 1 hour at 425. Remove from over, let rest a few minutes beofre removing pei from paper bag. Partially cool on rack.

This pie was fab. Maybe could've cut back on the sugar a bit. But it was super tasty. I was skeptical of the brown paper bag, but it kept the plum juicy and the crust crunchy. I made this one just for home. So we actually ate it the night of. It probably could've set longer - but hubby loved it. And, I shared with M-I-L and our neighbor. They both enjoyed it for breakfast.

According to the book, it is "best faintly warm with nippy cheese (what is that?) slices or scoops of ice cream. I actually thoug it stood well on its own.

Def a keeper.