- Portion size 8 servings
- pastry for 9-inch (23cm)
- 5 cups plums quartered if large
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon butter
- 1 sprinkle granulated sugar
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.)