Deep Plum Pie

Deep Plum Pie

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit

1 Preparation Time :

Categories : Fruit Pies & Pastry

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Amount Measure Ingredient -- Preparation Method -- -- --

12 to 16 halved and pitted blue plums

1/2 c brown sugar

1/2 c white sugar

1/4 tsp ground cloves or 1/2 teaspoon cardamon

pinch salt

2 tbsp quick-cooking tapioca

2 tbsp lemonjuice

1 tbsp butter

Pastry for one crust pie

9 x 9 x 2 " baking dish about 3/4 full with the plums places cut side down. Combine the sugar, cloves or cardamon, salt and tapioca and sprinkle over the fruit. Shake the dish slightly so that the sugar will

sift down through the fruit. Sprinkle with the lemon juice and dot with the

375 degrees F for 20 minutes.

Roll the pastry and cut nine 3 circles from it. Remove the pie from the

oven and place the circles of pastry over the fruit in a slightly

overlapping design. Return the pie to the oven and bake for an additional

20 minutes or until the fruit is tender and the pastry brown. Serve warm

or cold. - - - - - - - - - - - - - - - - - - NOTES : When the first British Columbia plums arrive on the market, I make

this pie. If I'm in a hurry, I replace the pastry circles with a big

roundball of vanilla ice cream set over the slightly warm plum mixture.