Paper Bag Purple Plum Pie Recipes

Steps:

• Preheat oven to 375°. In a large bowl, sprinkle plums with lemon juice. Combine sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell. , For topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling. , Bake until filling is bubbly, 50-60 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Cool on a wire rack.

Steps:

• 1. Remove seeds from plums; cut each in half crosswise. combine plums with dry ingredients, 1/2 c. sugar, 1/4 c. flour, 1/4 tsp. salt, 1/4 tsp nutmeg. Place plum mixture in pastry shell. Add lemon juice.
• 2. TOPPING: Cut butter into dry ingredients, 1/2 c. flour, 1/2 c. sugar and 1/2 tsp. cinnamon. Sprinkle over filling. Place pie in large paper bag. Fasten open end by folding over 2 times and stapling 3 or 4 times. Place bag on cookie sheet. Bake 1 hour at 450 dgrees. Remove from oven; leave in bag a few minutes until juice stops boiling. Serve warm or cold.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
• Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.

Steps:

• In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine plums, sugar, flour, lemon juice, salt, and cinnamon in a bowl. Pour into the pastry shell.
• Combine sugar, flour, cinnamon, and nutmeg in a small bowl. Cut in butter until topping mixture resembles coarse crumbs. Sprinkle over plum mixture.
• Bake in the preheated oven until golden brown, 50 to 60 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
• To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
• To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
• Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.