Recipe: Crumb-Top Plum Pie

CRUMB-TOP PLUM PIE

2 lb. fresh red plums, pitted and quartered (about 4 c.)
1/4 cup water
1 to 1 1/4 cups sugar
1/4 cup cornstarch
1/4 tsp. salt
1 unbaked (9-inch) pastry shell

FOR THE TOPPING:
1/3 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. butter or margarine
Vanilla ice cream (for serving)

Combine plums and 1/4 cup water; bring to boiling. Cover and cook over medium heat 3-4 minutes.

Stir together the 1 cup sugar, cornstarch, and salt. (Use 1 1/4 cups sugar if plums are extra-tart.) Stir into plum mixture. Cook over low heat, stirring constantly, until thick and clear, about 5 minutes.
Remove from heat; cool.

Fill pie shell with plum mixture. Combine flour, the 1/3 cup sugar, the cinnamon, and nutmeg. Cut in butter or margarine until crumbly; sprinkle over plum filling.

Bake at 400 degrees F for 30-35 minutes.

Serve warm or cool, topped with softened vanilla ice cream.