Damson plums were first introduced to the British by the Romans, and eventually English settlers brought them over to America, where they thrived in the climate of the eastern United States. Because of their acidic, tart flavor, Damsons make tasty jams and pies. This recipe, handwritten by Mildred in one of her old notebooks, calls for Damson plums—if you substitute another variety of plum, you may need to cut back on the sugar.

　　

Ingredients

makes one 9-inch pie

　　1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　2 cups sliced Damson plums

　　1 teaspoon lemon juice

　　1 1/3 cups sugar

　　5 tablespoons all-purpose flour

　　1 tablespoon cold unsalted butter, cut into bits

　　

Step 1

Preheat the oven to 425°F. Line a 9-inch pie plate with 1 rolled-out crust.

　　

Step 2

Put the plums in a bowl, add the lemon juice, and gently stir to coat. Add the sugar and flour, mix lightly, then spread the filling in the crust. Scatter the butter over the filling. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.

　　

Step 3

Bake at 425°F for 40 minutes, then lower the oven temperature to 350°F and bake another 20 to 30 minutes, until the crust is golden brown and the fruit is tender. Cool on a wire rack for 1 to 2 hours before slicing and serve at room temperature.

　　

Variation

Step 4

If you like, you can substitute a crumb topping for the top crust. Just sift together 3/4 cup flour and 1/2 cup sugar, then add 1/3 cup butter and cut it in until crumbly. Sprinkle over the fruit filling before baking the pie.

　　Mrs. Rowe's Little Book of Southern Pies