Ingredients

pastry for 9-inch (23cm) 5 cups (1.25 L) plums, quartered if large 1 cup (250 mL) granulated sugar 1/4 cup (60 mL) all-purpose flour 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) cinnamon 1 tbsp (15 mL) butter milk or cream 1 sprinkle granulated sugar

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Preparation

Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine plums, sugar, flour, lemon juice and cinnamon. Fill pastry shell with plum mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until plums are tender, filling thickened and crust golden.

(Make-ahead: You can also freeze a well-wrapped unbaked fruit pie for up to 4 months, with the following changes: increase the amount of flour by 1 tbsp (15 mL) and don't cut steam vents until just before baking. Bake still-frozen pie in 450°F (230°C) oven for 15 minutes; reduce heat to 375°F (190°C) and bake for up to 60 minutes longer or until filling is thickened and crust golden brown.)

Ingredients

pastry for 9-inch (23cm) 5 cups (1.25 L) plums, quartered if large 1 cup (250 mL) granulated sugar 1/4 cup (60 mL) all-purpose flour 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) cinnamon 1 tbsp (15 mL) butter milk or cream 1 sprinkle granulated sugar

To change the number of servings, enter the number, then press "calculate". Serving