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Plum Walnut Pie

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Served at Loretta's Tea Room in Minneapolis, Minnesota.
Servings 8

Ingredients

  • 1 can (1 lb. 13-oz.) blue plums in heavy syrup.
  • 4 c. sugar
  • 2 Tbsp. cornstarch
  • 1 Tbsp. lemon juice
  • 1 Tbsp. butter
  • Pastry for 8-inch, 2-crust pie
  • ½ c. walnuts, chopped
  • Sugar for sprinkling

Instructions

  • Preheat oven to 425°.
  • Drain plums but reserve juice. In a saucepan bring 1 cup of reserved plum juice and sugar to a boil. Combine cornstarch with a little cold juice; add to boiling juice mixture. Cook and stir until thickened and clear. Add lemon juice and butter; set aside.
  • Cut plums in half, removing pits. Place in a pastry-lined pan. Sprinkle walnuts over fruit.
  • Pour thickened plum juice mixture evenly over fruit and nuts. Cover with top crust which has slits cut in it. Seal and flute. Sprinkle sugar lightly over top.
  • Bake 40 to 50 minutes or until nicely browned and juice begins to bubble through slits in the crust.