Description
A delicious plum pie recipe from a 1930’s cookbook, reformulated for modern flavors and tastes but still with respect for it’s Hungarian origins.
Ingredients
Units
Scale
- 500 g (4 cups) Flour
- 140 g (10 tablespoons) Butter
- 1 pinch of Salt
- 3 tsp + 4 tbsp Sugar
- 30 g (1 ounce) Fresh Yeast
- 150 ml (2/3 cup) Milk
- 5 Eggs, separated
- 600 g (21 ounces) Plums
- Fine Breadcrumbs
Instructions
- Prepare Plums: Halve and pit the plums. Set aside.
- Making Crumble: Cut butter into small pieces. Mix with flour to form a crumble.
- Yeast Mixture: Dissolve yeast and 1 teaspoon of sugar in half of the milk. Let it rise for a few minutes.
- Egg Yolk Mixture: Beat egg yolks with two teaspoons of sugar until foamy. Add the remaining milk.
- Dough Formation: Combine the yeasted milk and egg yolk mixture with the flour. Knead into a soft, flexible dough.
- Rolling Dough: Roll out the dough to 1 cm thickness, forming a rectangle.
- Adding Breadcrumbs & Plums: Sprinkle breadcrumbs over the dough and arrange plums on top.
- Rising Dough: Let the dough rise for 45 minutes.
- Preheat Oven: Preheat to 180°C (350°F).
- Baking Pie: Pre-bake for 15 minutes.
- Egg White Topping: Beat egg whites with the remaining sugar. Pipe onto the pie.
- Final Baking: Lower the temperature to 150°C (300°F). Bake for another 15 minutes until golden brown.
Notes
- Ensure plums are evenly placed for consistent baking.
- The dough should be soft but not sticky; adjust flour if necessary.
- Allow sufficient time for the dough to rise for the best texture.
- Egg white topping adds a meringue-like finish.
- Prep Time: 60 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian