Spiced Plum Pie
This lattice-topped, spiced plum pie will wow your family and friends. Count on it.
Pastry for 1 (9-inch) double-crust pie*
5 cups sliced Washington Italian prunes or plums
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons butter or margarine
Ice cream for accoompaniment (optional)
- For Filling: Combine fruit with sugar, cornstarch, cinnamon, allspice and salt; turn into pastry lined pie plate. Dot with butter.
- Roll remaining pastry into 11 inch circle; cut into 3/4 inch strips. Weave a lattice top over pie with pastry strips. Seal and flute edges.
- Bake in a preheated oven at 425°F (220°C) 45 to 50 minutes; cover edges with foil during the last 15 to 20 minutes.
- Serve warm with ice cream, if desired.
Makes 8 servings.
Recipe provided courtesy Washington State Fruit Commission.