The National Cook Book, 9th ed.

by Hannah Mary Peterson

PLUM PIE.

268. Cut your plums in two, and take out the stones. Make a paste, line your pie plates, put in a layer of fruit and one of sugar, in the proportion of three-quarters of a pound of sugar to one pound of fruit. Roll out some paste, cover the pies and bake them in a moderate oven. Leave an opening in the centre of the lid to allow the steam to escape while they are baking.