Purple Plum Pie

4 cups sliced fresh plums (about 1-1/2 pounds)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 unbaked deep-dish pastry shell (9-inches)

Topping
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter

In a large bowl, sprinkle the plums with lemon juice. Combine the sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into the pastry shell.

For topping, combine the sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture is crumbly. Sprinkle over filling. Bake at 375° for 50-60 minutes or until filling is bubbly. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack. Makes 8 servings.