Plum and Peach Salad
INGREDIENTS:
1 pk For 9-inch two crust pie 1/2 ts Ground cinnamon
1 c Sugar 6 c Fresh purple plum slices
1/2 c All-purpose flour 1 tb Margarine or butter
1 pk For 9-inch two crust pie 1/2 ts Ground cinnamon
1 c Sugar 6 c Fresh purple plum slices
1/2 c All-purpose flour 1 tb Margarine or butter
In New England blueberry and raspberry pies were common with early. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in plums. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2-
to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 425 CALORIES PER SERVING.
to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 425 CALORIES PER SERVING.