3 c. fresh purple plums (Italian prunes)
3/4 c. sugar
3 tbsp. flour
1 tsp. cinnamon
1 tbsp. lemon juice
1 tbsp. butter
Pastry for double crust pie

Wash, halve or quarter, and pit the plums. Combine sugar, flour and spice and sprinkle over fruit. Place in pastry lined pie plate. Sprinkle with lemon juice and dot with butter. Adjust top crust. 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 cups plums and adjust the rest of the ingredients by 1/4 too, and use a large pie tin.