{"id":7619,"slug":"plum-pie","title":"PLUM PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fifteen large purple plums","flour","rich paste","one whole cup of sugar","powdered sugar"],"ingredients_norm":["fifteen large purple plum","flour","rich paste","whole cup of sugar","powdered sugar"],"steps":["Select large purple plums, about fifteen plums for a good-sized pie; cut them in halves, remove the kernels and dip each half in flour.","Line your pie-tin with a rich paste and lay in the plums, close together, and sprinkle thickly with a whole cup of sugar.","Lay strips of paste across the top, into bars, also a strip around the rim, and press all around the edge with a pointed knife or fork, which will make a fancy border.","Sift powdered sugar on top.","Damson pie is made in the same way.","Eat cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w81:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"36756f6271a909476de581411e6152dae6e52ba03fc50c8dca8eb0a448c493c8","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:02:55Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/plum-pie"}