1/2 c. butter
1 c. sugar
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 lb. fresh plums, halved and pitted
1 egg
1 c. cream (I often use skimmed milk)

Cream butter and sugar. Sift flour, salt, cinnamon and baking powder into creamed mixture, using pastry blender until crumbly. Measure out 1/3 cup for topping. Press remaining evenly into bottom and about 1 inch up sides of an ungreased 10 inch pie plate or 8 inch baking pan.

Arrange plums, rounded side up, in a single layer in shell and sprinkle with saved crumb mixture. Bake for 15 minutes in 375 degree oven.

Beat egg, stir in cream or milk, and pour over plums. Bake 30 minutes longer or until custard is set. (Using milk may require longer baking). Cool completely. Cut in wedges or squares to serve plain or with ice cream. (Heating in microwave before serving enhances flavor.) (Apples or cherries may be substituted for plums).