Plum Good Pie
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
plums
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| Pastry shell | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
butter
or margarine, melted |
|
| 1 | tablespoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
plums
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 5 | ml |
cinnamon
ground |
|
| 158 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| Pastry shell | |||
| 296 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
butter
or margarine, melted |
|
| 15 | ml |
vinegar
|
|
Directions
Cut each plum into 8 wedges; discard pits.
Sprinkle flour evenly in bottom of partially baked pastry shell.
Arrange plum wedges side by side in pastry shell, overlapping slightly.
Combine cinnamon and sugar; sprinkle over plums.
Pour eggs over top, covering surface evenly.
Bake at 400℉ (200℃) for 30 minutes or until top is lightly browned.
PASTRY SHELL Combine flour and sugar; add butter and vinegar, mixing well.
Roll pastry out to fit a 10-inch piepan; press evenly into bottom and halfway up sides of lightly greased 10-inch piepan.
Prick bottom with a fork.
