Friday, July 9, 2010

The Perfect Plum Pie

The Perfect Plum Pie   After 18 years of marriage, I finally found the perfect fruit pie for my husband! He loves fruit pies (which I've never been particularly good at making), and he also loves sour things. This pie has both his favorites in one!
   The original recipe, Purple Plum Pie, is quite tangy...especially when made with tart plums. I have modified the original recipe, so that there is a nice balance of tangy and sweet.
   Here is my version of the perfect plum pie.

   4 cups plums, cubed
   1 cup sugar
   ¼ cup flour
   3 Tablespoons cornstarch
   ¼ teaspoon salt
   ½ teaspoon cinnamon
   4 teaspoons Fruit Fresh
   1 unbaked 9" pie shell

   ½ cup sugar
   ¼ cup flour
   ½ cup quick rolled oats
   ½ teaspoon cinnamon
   4 Tablespoons butter, softened

   Preheat oven to 375 degrees. In large bowl, combine sugar, four, salt, cinnamon, & Fruit Fresh. Add cubed plums and stir by hand until all ingredients are moist. Place plum mixture into unbaked pie shell.
   To make topping, combine sugar, four, oats, & cinnamon in clean dry bowl. Cut in butter, until all ingredients are moist and crumby. Place topping over plum filling.
   Cover entire pie with foil and bake at 375 degrees for 25 minutes. Uncover and bake an additional 35 minutes or until topping and crust are golden brown and pie is bubbly.

Let cool slightly before serving with a big scoop of vanilla ice cream!

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