Sour cream pie with plums
10 servings
110 minutes
Sour cream pie with plums is a delicate and aromatic dessert popular in European cuisine. Its roots trace back to traditional baking recipes that combine fruit fillings with soft dough. The base of the pie is cottage cheese dough, which gives it lightness and airiness. The cream made from vanilla pudding and sour cream provides a silky texture and refined sweetness, while the plums add freshness and a pleasant tartness. This pie is perfect for cozy tea times or family dinners. It is especially good when chilled, as the creamy filling becomes thick and rich, revealing the full palette of flavors. It can be served with a light dusting of powdered sugar or accompanied by a scoop of vanilla ice cream for added tenderness.
1
Knead the dough from flour, baking powder, 5 tablespoons of sugar, eggs, cottage cheese (preferably passed through a sieve), vegetable oil, and 2 tablespoons of milk. Place it in a form lined with baking paper, forming edges.
- Wheat flour: 250 g
- Sugar: 7 tablespoons
- Chicken egg: 1 piece
- Cottage cheese: 120 g
- Vegetable oil: 4 tablespoons
- Milk: 285 ml
2
Mix starch, powdered sugar, and vanillin (if you have ready vanilla pudding powder, use half a packet). Dissolve this mixture in 3 tablespoons of milk. Boil the remaining milk with sugar, pour in the diluted pudding, and cook while stirring for 1 minute; let it cool.
- Starch: 0.5 tablespoon
- Powdered sugar: 0.5 tablespoon
- Vanillin: pinch
- Milk: 285 ml
- Sugar: 7 tablespoons
3
Cut the plums in half and remove the pits. Mix sour cream into the cooled pudding.
- Plums: 500 g
- Sour cream 20%: 400 g
4
Spread cream over the dough, then place the plums cut side up. Bake the pie at 180 degrees for 45-50 minutes.
- Sour cream 20%: 400 g
- Plums: 500 g
5
Cool the finished pie and refrigerate for a few hours before serving, preferably overnight.