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Purple Plum Pie

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  • 4 c Fresh plums (about 1 1/2 pounds), sliced
  • 1/2 c Sugar
  • 1/4 c All-purpose flour
  • 1/4 ts Salt
  • 1/4 ts Ground cinnamon
  • 1 tb Lemon juice
  • 1 Unbaked deep-dish pastry shell (9 inches)
  • 1/2 c Sugar
  • 1/2 c All-purpose flour
  • 1/4 ts Ground cinnamon
  • 1/4 ts Ground nutmeg
  • 3 tb 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 50-60 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 down-home 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 MC-Recipe Digest V1 #686 by on Jul 22, 1997