Grated Plum Pie
8 servings
80 minutes
Plum crumble pie is a cozy memory of Russian home cooking, where simple ingredients turn into a true delicacy. Its history roots in traditional recipes passed down through generations. The crumbly, tender dough envelops the juicy plum filling, creating a harmonious blend of sweetness and slight tartness. Baked plums reveal the depth of their flavor, transforming into a delicate, aromatic puree. This pie is great as an independent dessert for tea but can also be a wonderful addition to breakfast or a cozy treat for guests. Serving it chilled can add a touch of sophistication by dusting with powdered sugar. The amazing balance of textures and flavors makes this pie a classic of home baking that you want to make again and again.
1
Prepare all the ingredients. Put the butter in the freezer in advance.
- Butter: 120 g
2
Sift the flour and mix it with baking powder, salt, and 60 grams of sugar.
- Wheat flour: 250 g
- Baking powder: 1 teaspoon
- Salt: pinch
- Sugar: 130 g
3
Cut the cold butter into small cubes.
- Butter: 120 g
4
Mix the butter with the flour mixture until crumbly. It's better if your hands are cold while mixing.
- Butter: 120 g
- Wheat flour: 250 g
5
Add yolks and cold water to the dough. Knead the dough.
- Egg yolk: 2 pieces
- Water: 2 tablespoons
6
Divide the dough into two parts. Wrap each in plastic wrap and leave in the refrigerator for 20-30 minutes.
7
Remove the pits from the plums and blend them with 70 grams of sugar.
- Plums: 300 g
- Sugar: 130 g
8
Grease the baking pan with oil and line the bottom with parchment paper.
- Butter: 120 g
9
Roll out half of the dough and line the bottom of the mold.
10
Lay over the plums with sugar.
- Plums: 300 g
- Sugar: 130 g
11
Grate the remaining dough over the plums using a coarse grater.
- Wheat flour: 250 g
- Butter: 120 g
12
Bake the pie for 20-25 minutes at 200 degrees. Cool the finished pie on a rack.
13
Serve chilled. If desired, you can sprinkle the pie with powdered sugar.
- Sugar: 130 g