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Ruby Red Plum Pie Recipe

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This recipe for Ruby Red Plum Pie, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Rains
Added: Thursday, November 20, 2008


2 lb. fresh Italian prune plums (4-5 cups)
1/4 c. water
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp.salt
1/3 c. flour
1/4 c.sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. butter

1 unbaked pie shell

Wash, quarter and pit the plums. Combine fruit and water, bring to a boil. Cover and cook over medium heat 3-4 minutes, then remove from heat. Combine sugar, salt and cornstarch, add to fruit. Return to low heat and stir constantly until thick and clear (about 5 minutes). Cool.

For topping combine dry ingredients then cut in the butter.

Pour fruit mixture into the unbaked crust, sprinkle on topping. Bake at 400 for 30-35 minutes.

Personal Notes:
Personal Notes:
A pretty late summer dessert since the plums are usually available in August/September. This was a prize winner in a contest sponsored by Better Homes and Gardens magazine in the 70's.




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