Plum pie with meringue
8 servings
120 minutes
Plum meringue pie is the embodiment of French culinary elegance, combining airy dough, sweet-sour plums, and delicate meringue. Its roots trace back to European baking traditions where flavor harmony plays a key role. The fluffy yeast dough provides the base for the pie while caramelized plums add richness to the taste. The finishing touch is the protein layer that becomes crispy on the outside and soft on the inside after baking, reminiscent of clouds. This pie is perfect for cozy evenings with a cup of tea or as an elegant dessert for special occasions. It combines contrasts: lightness and richness, sweetness and tartness, creating an unforgettable gastronomic experience.
1
Sift flour into a bowl, make a well in it, and pour in the yeast mixed with milk, 1 tablespoon of sugar, and a small amount of flour. Let it sit for 15 minutes. Then add 80 grams of sugar, salt, eggs, and butter, knead the dough, and let it rise for 1 hour.
- Wheat flour: 400 g
- Fresh yeast: 40 g
- Milk: 100 ml
- Sugar: 200 g
- Salt: to taste
- Chicken egg: 2 pieces
- Butter: 80 g
2
Preheat the oven to 200 degrees. Wash the plums, cut each in half, and remove the pits.
- Plums: 1.5 kg
3
Roll out the dough on a greased baking tray into a thin layer, sprinkle with 40 grams of sugar, and place plums on top. Bake the pie in the oven for 20 minutes.
- Sugar: 200 g
- Plums: 1.5 kg
4
Whip the egg whites with the remaining sugar and ginger. Place the mixture in a piping bag. Remove the pie from the oven, pipe the meringue on top, and put it back in the oven for another 10-15 minutes.
- Egg white: 3 pieces
- Sugar: 200 g
- Ginger: pinch