Deep Plum Pie
Yield
8 servingsPrep
30 minCook
40 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
plums
or 16, halved and pitted |
*
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
white |
|
| ¼ | teaspoon |
cloves, ground
or 1/2 teaspoon of cardamon |
|
| 1 | pinch |
salt
|
*
|
| 2 | tablespoons |
tapioca, quick-cooking
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
pastry
for 1 pie crust |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
plums
or 16, halved and pitted |
*
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
white |
|
| 1.3 | ml |
cloves, ground
or 1/2 teaspoon of cardamon |
|
| 1 | pinch |
salt
|
*
|
| 3E+1 | ml |
tapioca, quick-cooking
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
butter
|
|
| 1 | x |
pastry
for 1 pie crust |
* |
Directions
Fill a 9 x 9 x 2 inch baking dish about ¾ 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℉ (190℃) F for 20 minutes.
Roll the pastry and cut nine 3 inch 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.
