Paper Bag Purple Plum Pie

Backroads & Country Cooking, Sara Waxman

This pie made from summer ripe plums can light up your dessert table and leave your oven spotless.

Filling
4 cups fresh purple plum halved and pitted
1 tablespoon lemon juice
½ cup of sugar
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon nutmeg
One 9 inch pie shell baked

Topping
½ cup all-purpose flour
½ cup white sugar
½ cup cinnamon
½ cup butter or margarine

Method
In a large bowl sprinkle the plums with lemon juice. Add sugar, flour, salt, and nutmeg. Mix well and the ladle into uncooked pastry shell. To make topping: In the bowl combine flour, sugar and cinnamon cut in the butter until it is the size of peas. Sprinkle topping over plums.
Place the pie in a heavy brown paper bag. Fold the open end of the bag twice, and fasten with a paperclip. Place on a cookie sheet and set in preheated 375 F oven. Bake for one hour. Remove from oven. Do not remove pie from the bag until juice stops bubbling.

Makes one 9 inch pie

Recipe from Backroads & Country Cooking by Sara Waxman

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Sara Waxman
Sara Waxman is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Publisher/Editor in Chief of DINE and Destinations magazine.