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Ingredients

Serves:
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plum 300 g
butter 120 g
sugar 110 g
egg 2 pcs
all-purpose flour 90 g
baking powder 7 g
brown sugar 3 tbsp
cinnamon powder 1/2 tsp

Nutritional information

cal
270,41
prot
3,21
fat
14,3
carbs
32,82
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Plum pie from the New York Times newspaper

Plum pie from the New York Times newspaper

Ingredients

Plums are so perfect with pastry! Together with the sweet dough they open up a new harmony of taste. One of the best versions of plum pastry is this pie. The legend goes that for a long time this recipe was reprinted every year in the New York Times newspaper on numerous housewives’ requests. True or false, we don’t know, but this plum pie is well worth this popularity. It’s so easy and quick to make, and even greater in taste.


Ann Atai

Recipe author

Mom of two children, adheres to eutrophy, loves to bake sweet desserts and bread.

Steps

1
Done

Step 1

Take out the butter and eggs prior to cooking so that they are room temperature when you work with them. Heat the oven to 180 degrees. Cut each plum in half and take the stone out. Grease a form of 23 cm with a piece of butter.

2
Done

Step 2

Mix well the rest of the butter with a whisk.

3
Done

Step 3

Add the eggs one by one and stir them in the butter mass (do not overbeat).

4
Done

Step 4

In a separate bowl, mix the flour with the baking powder. Stir the flour into the butter mass and mix well with a whisk.

5
Done

Step 5

Place the dough into the form (it will be rather thick). Put the plums on top of the dough cut side up and don’t push the plums in the dough. Mix the brown sugar with the cinnamon and sprinkle this mixture on top.

6
Done

Step 6

Put the form into the oven for 40-50 minutes. Check if the pie is ready by inserting a toothpick into the centre of the pie – if it comes out clean, the pie is ready.

7
Done

Step 7

Enjoy your meal!

Tips:

  1. The prune type of plums work best in this recipe.
  2. If you don’t have brown sugar, you may replace it with honey or white sugar.

Plum pie from the New York Times newspaper

Plums are so perfect with pastry! Together with the sweet dough they open up a new harmony of taste. One of the best versions of plum pastry is this pie. The legend goes that for a long time this recipe was reprinted every year in the New York Times newspaper on numerous housewives’ requests. True or false, we don’t know, but this plum pie is well worth this popularity. It’s so easy and quick to make, and even greater in taste.

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour

Ингредиенты

  • 300 g plum
  • 120 g butter
  • 110 g sugar
  • 2 pcs egg
  • 90 g all-purpose flour
  • 7 g baking powder
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon powder

Способ приготовления

  • Take out the butter and eggs prior to cooking so that they are room temperature when you work with them. Heat the oven to 180 degrees. Cut each plum in half and take the stone out. Grease a form of 23 cm with a piece of butter.

  • Mix well the rest of the butter with a whisk.

  • Add the eggs one by one and stir them in the butter mass (do not overbeat).

  • In a separate bowl, mix the flour with the baking powder. Stir the flour into the butter mass and mix well with a whisk.

  • Place the dough into the form (it will be rather thick). Put the plums on top of the dough cut side up and don’t push the plums in the dough. Mix the brown sugar with the cinnamon and sprinkle this mixture on top.

  • Put the form into the oven for 40-50 minutes. Check if the pie is ready by inserting a toothpick into the centre of the pie – if it comes out clean, the pie is ready.

  • Enjoy your meal!

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Chocolate no-bake mousse cake
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Puff pastry
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Chocolate no-bake mousse cake
next
Puff pastry

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