Plum Pie
Yield
8 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 6 | cups |
plums
fresh, sliced |
*
|
| 1 | tablespoon |
margarine
or butter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.4 | l |
plums
fresh, sliced |
*
|
| 15 | ml |
margarine
or butter |
|
Directions
Heat oven to 425℉ (220℃).
Prepare pastry. Mix sugar, flour and cinnamon in large bowl.
Stir in plums. Turn into pastry-lined pie plate. Dot with margarine.
Cover with top crust that has slits cut in it; seal and flute.
Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning.
Remove foil during last 15 minutes of baking.
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
8 SERVINGS
