PURPLE PLUM PIE
3 cans purple plums (Italian prunes)
3/4 c. sugar
4 tsp. cinnamon
Pastry for double crust pie
Halve or quarter, and pit the plums. Combine sugar and cinnamon and lightlycoat fruit. Place in pastry lined pie plate. Seal edges and vent top. Bake at 425 degrees for 35 to 40 minutes, or until nicely browned.
This is delicious, easy and never fails. I often increase it to 4 cans plums and adjust the rest of the ingredients by 1/4 too, and use a large pie tin.