Plum Pie

By Hklbrries

Adapted from "The Harrowsmith Country Life Baking Book" (Camden House Publishing). Spokesman-Review article by Laura Carnie in "Cook's Notebook."

Ingredients

• Pastry for 9-inch two crust pie
• 3/4 cup sugar
• 1/4 cup flour
• 1/2 tsp cinnamon
• 1/2 cup plum juice (reserved from draining plums)
• 3 1/2 cups plums, canned in syrup and drained
• 1 tbsp butter or margarine, optional

Preparation

Step 1

Prepare pastry; roll and arrange bottom crust in 9-inch pie plate. Set aside. Preheat oven to 425 F.

Mix sugar, flour and cinnamon in a medium saucepan; stir in plum juice. Cook over moderate heat, stirring constantly until mixture boils. Pour hot thickened juice over drained fruit. Mix lightly.

Pour into pastry-lined pie plate. Dot with butter, if desired. Adjust top crust. Cut slits or other designs near center to allow steam to escape during baking. Seal and flute edge. Protect edges with a 1 1/2-inch thick strip of aluminum foil.

Bake 35 to 45 minutes, until nicely browned and juice begins to bubble through slits in crust. Remove foil from edges for last 15 minutes of baking time. Serve warm.