Plum Shortcrust Pie

Baking and Desserts | German cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Plum Shortcrust Pie

Ingredients

Sugar - 1 cup
Margarine - 6 oz
Kefir - 1 tablespoon
Farm fresh eggs - 2 pieces
Wheat Flour - 2 cups
Meyer Lemon Juice - 0 fl oz
Activated Baking Soda - ⅓ teaspoon
Plums - 14.1 oz
Ground Cinnamon - 1 teaspoon
Honey - 1 tablespoon
Clove - 1 piece
Cognac - 1 fl oz
Butter - 0.7 oz

Step by Step guide

Step 1

For the dough, beat 2 eggs and 2/3 cup of sugar with a mixer until the mixture is white. Add kefir and the baking soda that has been quenched with lemon juice. Then add softened margarine and mix thoroughly with the mixer. After that, add the sifted flour and mix again — the dough should be soft. Wrap the finished dough in plastic wrap and refrigerate for 15 minutes.

Step 2

For the filling, wash the plums, cut them in half, and remove the pits. In a skillet, heat the butter, add the remaining sugar, and as soon as it starts to foam, place the plums in the skillet. Immediately add cinnamon and clove. The mixture needs to be stirred constantly. After 5 minutes, add honey, and when the honey dissolves, pour in the cognac. The plums should be stewed until thickened over medium heat for about 10 minutes.

Step 3

Line the bottom of a springform pan with a diameter of 26–28 cm with parchment paper and grease it with vegetable oil. Distribute the dough evenly across the bottom and sides of the pan to a thickness of 1 cm. Prick it with a fork in several places and add the filling. Fold the upper edge of the dough down towards the filling.

Step 4

Place the pie in a preheated oven at 482°F and bake for about 40 minutes. The readiness of the pie is determined by the color of the dough — it should be golden.

Step 5

Remove the pie from the oven, immediately detach the sides of the pan, and let it cool for 1.5 hours. It is important to let the pie cool well so that the filling sets; otherwise, a lot of juice will flow out when cutting.