Legendary Plum Pie
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
16
Description
The quantity of ingredients is calculated for 2 pies, as it's easier to work with the dough this way. If you plan to bake only one pie, you can freeze half of the dough.
Ingredients
- Butter - 10.6 oz
- Raw cane sugar - 7.1 oz
- Powdered Sugar - 3.5 oz
- 20% Sour Cream - 6.2 oz
- Cream 22% - 5 fl oz
- Chicken Egg - 3 pieces
- Meyer Lemon Juice - 1 fl oz
- Citrus Zest Mix - 0.1 oz
- Vanilla extract - 0 fl oz
- Wheat Flour - 14.1 oz
- Baking Powder - 0.7 oz
- Plums - 1⅕ kg
- Salt - a pinch
- Pastry gel - to taste
Step by Step guide
Step 1
Line a round baking pan with a fluted edge, 27-28 cm in diameter, with parchment paper around the sides, allowing the paper to overhang the edges. Generously grease the pan with butter and sprinkle the bottom with breadcrumbs.
Step 2
Place the butter (250 g) in the mixing bowl and start mixing on a low speed. Gradually add the brown sugar and continue mixing until the sugar crystals dissolve.
Step 3
Sift the powdered sugar and add it to the bowl. Incorporate the vanilla extract. Mix until the mixture turns pale.
Step 4
Add sour cream and cream to the bowl, continuing to mix. Then, incorporate the eggs one at a time.
Step 5
In a separate bowl, combine the baking powder with the lemon zest and juice, then mix in a portion of the sifted flour. Gradually incorporate the remaining flour and a pinch of salt into the mixture. Add the flour with the baking powder as well. Knead the dough until it becomes smooth, soft, slightly elastic, and pliable.
Step 6
Spread the dough in the mold to a thickness of 2 cm.
Step 7
Cut the plums in half and remove the pits. Slice some of the plums into quarters and arrange them around the edge of the baking dish. In the center, place the halved plums in a circular pattern, starting from the edges and moving towards the middle of the dish. Gently press the plums into the dough, placing them fairly close together.
Step 8
Place the pie in a preheated oven at 338°F for 1 hour. Check for doneness by inserting a skewer into the center of the pie, choosing a spot where there is only dough, without any filling. If the skewer comes out clean, the pie is ready; if there is dough sticking to it, let the pie bake for another 5-7 minutes.
Step 9
Remove the pie from the oven and let it cool slightly. Then, cover the pan with parchment paper and place a sturdy cardboard sheet or a thin cutting board on top. Carefully flip the pie onto the parchment in one motion and remove the pan. Next, repeat the same steps in reverse: cover the pie with a suitably sized flat plate, flip it so that the top of the pie is facing up as it should be, and then remove the parchment.
Step 10
Cover the pie with pastry gel, and if you don't have any on hand, dust it with powdered sugar using a fine sieve. Enjoy the pie immediately while it's still slightly warm; that's when it's at its most delicious.
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