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100 Year Old Recipe: Hungarian Plum Pie


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  • Author: Juditnubauer
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 servings 1x

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

  1. Prepare Plums: Halve and pit the plums. Set aside.
  2. Making Crumble: Cut butter into small pieces. Mix with flour to form a crumble.
  3. Yeast Mixture: Dissolve yeast and 1 teaspoon of sugar in half of the milk. Let it rise for a few minutes.
  4. Egg Yolk Mixture: Beat egg yolks with two teaspoons of sugar until foamy. Add the remaining milk.
  5. Dough Formation: Combine the yeasted milk and egg yolk mixture with the flour. Knead into a soft, flexible dough.
  6. Rolling Dough: Roll out the dough to 1 cm thickness, forming a rectangle.
  7. Adding Breadcrumbs & Plums: Sprinkle breadcrumbs over the dough and arrange plums on top.
  8. Rising Dough: Let the dough rise for 45 minutes.
  9. Preheat Oven: Preheat to 180°C (350°F).
  10. Baking Pie: Pre-bake for 15 minutes.
  11. Egg White Topping: Beat egg whites with the remaining sugar. Pipe onto the pie.
  12. 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
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