|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Saltine crumbs||1⁄4 Cup (4 tbs)|
|Pastry||1 (For Double-Crust Pie 9 Inches)|
|Plums||1 1⁄2 Pound, pitted and quartered|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Cinnamon sugar||1 Teaspoon|
In a small bowl, combine brown sugar and crumbs.
Line a 9-in.pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently.
Cover with plums.
Combine the sugar, flour and cinnamon; cut in butter until crumbly.
Sprinkle over plums.
Roll out remaining pastry to fit top of pie.
Make small cuts or slits in top crust; place over plums.
Seal and flute edges.
Sprinkle with cinnamon-sugar.
Bake at 400° for 30 minutes.
Reduce heat to 350°; bake 25 minutes more or until golden brown.