Description
A classic plum pie recipe, updated for modern tastes while honoring its Hungarian roots. Sweet, fruity, and perfect for any occasion.
Ingredients
Units
Scale
- 4 cups (1000 ml) Flour
- 10 tablespoons (140 g) Butter
- 1 pinch of Salt
- 3 tsp + 4 tbsp Sugar
- 1 ounce (30 g) Fresh Yeast
- 2/3 cup (150 ml) Milk
- 5 Eggs, separated
- 21 ounces (600 g) Plums
- Fine Breadcrumbs
Instructions
- Prepare Plums: Halve and pit the plums. Set aside.
- Making Crumble: Cut butter into small pieces and 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 and 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
- For a richer flavor, use Hungarian plums if available. Otherwise, Italian or Damson plums are good substitutes.
- To prevent a soggy bottom, pre-bake the crust for 15 minutes before adding the plums.
- Store leftover pie in the refrigerator for up to 3 days and reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 60
- Fiber: 4
- Protein: 6
- Cholesterol: 80