SPICED PLUM PIE
Makes 1 (9-inch) pie.
5 cups sliced Washington Italian prunes or plums
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon each ground cinnamon and allspice
1/4 teaspoon salt
2 tablespoons butter or margarine
Pastry for 2-crust (9-inch) pie
Ice cream, optional
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 at 425oF 45 to 50 minutes; cover edges with foil during the last 15 to 20 minutes.
Serve warm with ice cream, if desired.
Washington State Fruit Commission
desserts, plums
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