Legendary plum pie
16 servings
90 minutes
Recipe from Vogue Café pastry chef Alexander Kemenyash.
1
Line a round baking pan with a fluted edge, 27-28 cm in diameter, with parchment paper so that it overhangs the edges. Grease the pan well with butter and sprinkle the bottom with breadcrumbs.
- Butter: 300 g
- Salt: pinch
2
Place 250 g of butter in the mixer bowl and start mixing at low speed. Add brown sugar and continue mixing until the sugar crystals dissolve.
- Butter: 300 g
- Cane sugar: 200 g
3
Sift the powdered sugar and add it to the bowl. Add vanilla extract. Mix until the mixture turns pale.
- Powdered sugar: 100 g
- Vanilla extract: 2 ml
4
Add sour cream and cream to the bowl, continuing to mix. Then add the eggs one by one.
- Sour cream 15%: 175 g
- Cream 20%: 150 ml
- Chicken egg: 3 pieces
5
Separately mix the baking powder with lemon zest and juice, then combine with part of the sifted flour. Add the remaining flour and a pinch of salt to the bowl's contents. Also add the flour with baking powder. Knead until the dough is uniform, soft, slightly stretchy, and pliable.
- Baking powder: 20 g
- Lemon zest: 2 g
- Lemon juice: 25 ml
- Wheat flour: 400 g
- Salt: pinch
6
Spread the dough in the mold in a 2 cm layer.
7
Cut the plums in half and remove the pits. Cut part of the plums into quarters and arrange them around the edge of the pan. Place the plum halves in a circle in one layer from the edges towards the center of the pan. The plums should be slightly pressed into the dough and placed fairly close to each other.
- Plums: 1.2 kg
8
Send the pie to a preheated oven at 170 degrees for 1 hour. Check readiness with a skewer by inserting it into the middle of the pie, choosing a spot with only dough, without filling. If the skewer comes out dry – the pie is ready; if dough sticks to it – let the pie stay in the oven for another 5-7 minutes.
9
Take the pie out of the oven and let it cool slightly. Then cover the mold with parchment, place a sheet of thick cardboard or a thin board on the parchment. Carefully flip the pie onto the parchment in one motion and remove the mold. Then repeat the same actions in reverse: cover the pie with a suitably sized flat plate, flip it so that the top of the pie is on top as it should be. And remove the parchment.
10
Cover the pie with pastry gel, or if it's not available, sprinkle with powdered sugar through a fine sieve. Eat the pie immediately – while it's still slightly warm, it's the most delicious.
- Confectionery gel: to taste
- Powdered sugar: 100 g