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Paper Bag Purple Plum Pie

Country.Chef's picture
For filling
  Fresh purple plums 4 Cup (64 tbs), halved and pitted
  Lemon juice 1 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  9 inch pastry shell 1 (Unbaked)
For topping
  All purpose flour 1⁄2 Cup (8 tbs)
  White sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)

In a large bowl, sprinkle the plums with lemon juice.
Add sugar, flour, salt, and nutmeg.
Mix well and ladle into uncooked pastry shell.
To make topping: In a bowl, combine flour, sugar, and cinnamon.
Cut in the butter.
Sprinkle topping over plums.
Place the pie in a heavy brown-paper bag.
Fold end of bag twice and fasten with a paper clip.
Place on a cookie sheet and set in preheated 425°F oven.
Bake for 1 hour.
Remove from oven, but do not remove pie from the bag until juice stops bubbling.

Recipe Summary

Difficulty Level: 
Cook Time: 
60 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3636 Calories from Fat 1449

% Daily Value*

Total Fat 165 g254.2%

Saturated Fat 94.5 g472.7%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 1467.3 mg61.1%

Total Carbohydrates 519 g172.9%

Dietary Fiber 15.8 g63%

Sugars 349.8 g

Protein 26 g51.7%

Vitamin A 80.8% Vitamin C 11.7%

Calcium 7.2% Iron 38%

*Based on a 2000 Calorie diet


Paper Bag Purple Plum Pie Recipe