Fresh Plum Pie
Two standard pie shell
PLUM FILLING
5 cups fresh plums, rinsed and sliced
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon extract
1 stick butter
Roll the dough into a 12- to 12 1/2-inch circle and line a 9 1/2-inch
One Top And Bottom
standard pie pan with it, shaping the overhang into an upstanding edge. Flute the edge.
Refrigerate for at least 30 minutes.
Preheat the oven to 375°. Put one oven rack in the bottom position and
another in the middle.
Make the filling: put the sliced plums in a large bowl. Mix the sugar melted butter
cornstarch in a small bowl; stir into the fruit. Stir in the lemon juice.
pour into pie pan with crust on top and bottom
Bake until golden brown
Makes 8 servings