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Plum-Delicious Pie
Appears in
Published 1965
By the time school bells ring in September, silver-dusted purple Italian plums, grown extensively in Idaho, appear on fruit counters. Pies made with “blue plums,” as farm women commonly call them, end many autumn meals in fine fashion.
A spicy, buttery crumb topping complements the tart-sweet fruit flavor of this juicy Purple Plum Pie, the favorite recipe of an Iowa homemaker, who bakes it in a heavy paper bag from her grocery store. The bag catches any runaway juices that bubble over and prevents the edges and top of the pie from browning too much. Also, she doesn’t have to watch the pie as it bakes.