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Deep-Dish Plum Pie
5 c fresh purple plums halved and pitted
3/4 c packed brown sugar
2 ts quick-cooking tapioca
1/4 t ground cinnamon
ds ground nutmeg
1 tb butter or margarine
pastry for 1-crust 9" pie
light cream or ice cream
In a large bowl combine the purple plums, brown sugar, tapioca,
cinnamon, nutmeg, and salt. Let stand 15 minutes. Turn mixture into an 8
x 1 1/2-inch round baking dish. Dot with butter. Roll pastry to a 9-inch
circle. Place over filling. Trim; flute edges to seal. Cut slits for
escape of steam. Using pastry trimmings, garnish top of ie with pastry
cutouts, if desired. Bake at 375 for 40 to 45 minutes. Serve warm with
light cream or ice cream.
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