Paper Bag Purple Plum Pie
|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)|
|9 inch pastry shell||1 (Unbaked)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|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.