Plum Pie

1/4 cup packed brown sugar
1/4 cup crushed saltines
Pastry for double-crust pie (9 inches)
1-1/2 pounds fresh plums, pitted and quartered
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter
1 teaspoon cinnamon-sugar

In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums.

Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Makes 6-8 servings.