Bavarian Plum Pie
8 servings
50 minutes
Bavarian plum pie is a cozy blend of tender dough and juicy plums baked to softness. This dessert has deep roots in German cuisine, especially in Bavaria, where it is traditionally made in the fall during plum season. The light tartness of the fruit perfectly complements the sweetness of the dough, creating a harmonious balance of flavors. Vanilla essence and lemon zest give the pie an exquisite aroma, while sour cream makes it particularly tender. This pie is perfect for cozy evenings with a cup of aromatic coffee or freshly brewed tea. It is often served warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. Bavarian plum pie is a true taste of traditional German baking, embodying simplicity and refined flavor that conveys a sense of homey comfort.
1
Combine butter with sugar and vanilla essence and mix until smooth. Add egg, sour cream, lemon zest, salt, and mix again.
- Butter: 100 g
- Vanilla essence: 0.5 teaspoon
- Powdered sugar: 75 g
- Chicken egg: 1 piece
- Sour cream: 1 tablespoon
- Lemon zest: 1 teaspoon
- Salt: to taste
2
Sift the flour, add it to the creamy mixture, and knead the dough.
- Wheat flour: 400 g
3
Preheat the oven to 190 degrees. Grease a shallow round baking dish and evenly spread the dough. Place halved plums on top. Bake in the oven for 30-40 minutes.
- Plums: 300 g