Plum Pie with Crumb Topping

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I think I am finally starting to see the light at the end of the tunnel. I’m not totally back to normal yet, I am still really weak and I get dizzy if I stand for too long. But I am feeling much better. I was watching Studio 5 (a local show) yesterday, and guess who was on it. The Pioneer Woman, Ree Drummond!  Right here in Utah. She is doing a book signing tour. I couldn’t believe the bad timing. I am way to dizzy and lightheaded to be driving, so I knew there was no way I could make it to Salt Lake. I called my husband to share my excitement that the Pioneer Woman was here in Utah. He knows how much I love her blog, so right away he offered to drive me up so I could meet her. Dang I love that man. Unfortunately, the book signing didn’t start till 7:00, and he had to coach my son’s basketball game. So I couldn’t make it. What a bummer! Although, it is probably all for the best. I got lightheaded just thinking about meeting her, so I probably would have passed out with all of the excitement. And that would have been really embarrassing. 🙂I have not really started cooking again, so I’m sharing another recipe from a few weeks ago. My cousin Tami, who helped me make a bucketload of jam, left me with some extra plums. She told me I just had to try this recipe for plum pie. I’d never even heard of plum pie, but she recommended it so highly that I just had to give it a try. It was delicious!!! I can’t wait to steal borrow some plums from my parent’s tree next year so I can make it again.

The plums turn a beautiful purple color as it bakes, and the crumb topping is just perfect. I served it with vanilla ice cream and I highly recommend that. Yum!!
plum-pie-recipe
Plum Pie

9″ pie crust, unbaked
Filling:
4 cups sliced plums
1 Tbsp lemon juice
1/2 cup sugar
1/4 cup flour
1/4 tsp salt
1/4 tsp cinnamon
Topping:
1/2 cup sugar
1/2 cup flour
1/4 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp soft butter
Sprinkle lemon juice over sliced plums. Add remaining filling ingredients and stir together till combined. Pour into pie shell. Combine topping ingredients till crumbly and sprinkle over filling. Bake at 375 for about 50 minutes.

 


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