Fresh Plum Pie

Pastry shell for bottom of pie and lattice top
2 pounds fresh ripe plums
1 1/4 cup sugar
1 Tbsp. flour
1 1/2 tsp. salt
1/4 cup cream
1 Tbsp. butter

Line pan with pastry. Remove stones and cut up the plums. Arrange in a thick layer in pastry lined pan. Combine sugar, flour and salt, sprinkle well over the fruit. Sprinkle the cream over all and dot with bits of butter. Cover with lattice crust strips. Bake at 425 degrees for 5 minutes, then reduce to 375 degrees for 40 minutes or until plums are tender and pie golden brown.