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Purple Plum Pie

Purple Plum Pie
I can never resist a tart, tempting slice of this beautiful pie. It's a down-home dessert that makes any meal special. This pie is a terrific way to put bountiful summer plums to use. —Michelle Beran, Claflin, Kansas
8 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 4 cups sliced fresh plums (about 1-1/2 pounds)
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Frozen deep-dish pie shell
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons cold butter

Directions

  • In a large bowl, sprinkle plums with lemon juice. Combine the sugar,
  • flour, salt and cinnamon. Add to plums; toss gently to coat. Pour
  • into pie shell.
  • For topping, in a small bowl, combine the sugar, flour, cinnamon and
  • nutmeg; cut in butter until crumbly. Sprinkle over filling.
  • Bake at 375° for 50-60 minutes or until filling is bubbly. Cover
  • edges of crust during the last 20 minutes to prevent overbrowning.
  • Cool on a wire rack. Yield: 8 servings.
© Taste of Home 2013

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Purple Plum Pie (continued)

Nutrition Facts: 1 serving (1 piece) equals 314 calories, 10 g fat (4 g saturated fat), 11 mg cholesterol, 198 mg sodium, 56 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013