Purple Plum Pie
Purple Plum Pie is a deep dish fruit pie with a buttery cinnamon and nutmeg crumb on top instead of a second crust. Fresh plums release plenty of juice, and a little flour in the filling thickens it as it bakes. The crumb is quick to rub together from cold butter, and a spoonful of lemon juice keeps the sweet fruit tasting bright. Cooling the pie on a rack lets the filling set.
Instructions
Put the sliced plums in a large bowl with the first measure of sugar, the flour, salt, cinnamon and lemon juice. Toss until the fruit is evenly coated, then tip it all into the unbaked pastry shell.
For the topping, stir the second measure of sugar, the flour, cinnamon and nutmeg together in a small bowl. Cut in the cold butter with a pastry cutter or two knives until the mixture looks like coarse crumbs.
Scatter the crumbs evenly over the plums. Bake at 375°F for 50 to 60 minutes, until the filling is bubbling and the topping is golden brown.
For the last 20 minutes of baking, cover the edge of the crust with foil or a crust shield so it does not darken too much. Let the pie cool on a wire rack before cutting.
Make it personal.
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