Roll half of pastry and line a 9 inch pie pan, set aside. Gently toss plums with lemon juice and almond extract, place in pie shell. Dot with butter. In a small bowl, combine the flour and sugar, sprinkle over fruit. Roll remaining pastry to fit over pie, seal edges. Cut slits in top to vent steam. Bake in a preheated 450ºF. oven to 35 to 45 minutes until brown and bubbly. Cool on rack.
Makes 1 pie

Plum Pie 2

One 3 ounce package of raspberry flavored gelatin
1 cup of boiling water
One 1 pound can of pitted purple plums, drained
1/2 cup of cold water
Two 2 ounce envelopes of whipped topping mix
1 cup of  milk
1 teaspoon of vanilla
One 9 inch baked pie shell

Dissolve raspberry gelatin in boiling water in bowl. Place drained plums and 1/2 cup cold water in blender jar. Blend until mixture is in small chunks (do not blend until smooth). Stir plum mixture into gelatin. Refrigerate until mixture mounds slightly when dropped from a spoon. Prepare 2 envelopes whipped topping mix with milk and vanilla according to package directions. Divide prepared topping in half. Fold 1/2 into gelatin mixture. Pour gelatin mixture into baked pie shell. Chill pie in refrigerator until set. Chill remaining prepared topping. To serve, top pie with puffs of remaining prepared topping. Makes 6 to 8 servings.

Plum Pie 3

1 cup of sugar
1/3-1/2 cup of  flour
1/4 teaspoon of ginger
1/4 teaspoon of cinnamon
6 cups of thinly sliced plums, not peeled
2 pie crusts

Combine sugar, flour and spices in large bowl. Add plums and toss. Heat oven to 425ºF. Put filling in crust and put top crust on with vents. Bake on cookie sheet, 15 minutes at 425ºF. and then 1 hour at 375ºF. 

Plum Pie 4

6 cups of pitted & halved purple plums, peeled
1 1/4 cup of sugar
1/4 cup of instant tapioca
1/8 teaspoon of salt
1/4 teaspoon of cinnamon
Grated rind & juice of 1 lemon
1 recipe unbaked perfect pie crust

Preheat oven to 400ºF. Combine all ingredients except butter and pie crust. Place in 1 1/2 quart casserole or glass soufflé dish. Dot with butter. Roll pastry into 10" circle, 1/8" thick. Cover filling with pastry, turn under overhang, press firmly to rim of dish with fork tines. Decorate with pastry cut outs. Cut 4 steam vents in top crust. Bake in lower third of oven, about 40 minutes or until pastry is cooked and plums are tender. Serve warm.