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PLUM PIE

Pastry for 9-inch double-crust pie
5 cups plums, quartered if large, halved if small
1 cup granulated sugar
1/4 cup all-purpose flour
1 tbsp lemon juice
1 tsp cinnamon
1 tbsp butter
Milk

Line 9-inch pie plate with pastry.

In large bowl, combine plums, sugar, flour, lemon juice and cinnamon. Fill pastry shell with plum mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk; sprinkle lightly with granulated sugar.

Bake in 425 F oven for 15 minutes; reduce heat to 350 F and bake for 45 to 60 minutes longer or until plums are tender, filling thickened and crust golden.



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