KUCHEN PIE SHELL:

1 1/2 c. sifted flour
1/4 tsp. baking powder
Dash of salt
1/2 c. butter, softened
1 egg
1/3 c. sugar

FILLING:

1 1/2 lb. ripe Italian plums, washed, halved and pitted
1/2 c. granulated sugar
1 1/2 tsp. grated orange peel
1/2 tsp. cinnamon
Confectioners sugar

To prepare pie shell, sift flour, baking powder and salt. With electric mixer, blend in butter until smooth. Beat egg until frothy. Add sugar and beat until lemon colored. Add to flour mixture, and blend until smooth. Turn dough into center of a greased 9-inch pie pan. Pat dough evenly over bottom and sides of pan but not on the rim. Refrigerate until ready to fill.

To prepare filling, make a 1/2-inch slit on pointed end of each plum. Arrange plums, in shell, in tight circular rows. Sprinkle with sugar, cinnamon and orange peel. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes. Cool partially and sprinkle with confectioners sugar.

Italian plums are available towards the end of the summer, the riper, the sweeter. Great with vanilla ice cream.