Instructions: Have ready to use, an 8"x8" square, or round, deep dish.

Combine dry ingredients. Cut butter into flour mixture. Sprinkle milk over and toss. Gather into a flat disk.

Roll out 1" larger all around than baking dish you are going to use.

Cover pastry until ready to transfer to dish.

Filling:
Preheat oven to 375 F.

Wash plums. Cut in halves and pit. Place 1/3 plums in baking dish. Combine dry ingredients. Sprinkle 1/3 of dry sugar mixture over plums in dish. Add 1/3 more of the plums and sprinkle with 1/3 more of the sugar. Repeat one more time.

Sprinkle almond extract and lemon zest over. Dot with butter, if desired.

Dampen edge of baking dish. Transfer rolled out pastry to dish and seal to edge of dish. Crimp edge. Brush with milk and sprinkle with sugar.

Bake for 45 minutes. Remove dish from oven and "dowdy" crust by cutting through the top in irregular order with a sharp knife. Return to oven until filling bubbles up well through cuts made in crust. Bubbles should appear thickened. Will take 15-25 minutes to complete.

Serve warm, spooning into bowls. Pass light cream, if desired, or top with a scoop of vanilla ice cream.

Makes 8-9 servings.

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