Red Plum Pie
8 servings
25 minutes
Plum pie is a harmony of tender dough and juicy fruit filling that captivates from the first bite. Its roots trace back to American cuisine, where the tradition of using seasonal fruits in baking became the foundation for many home recipes. The sour cream dough gives the pie softness and airiness, while red plums add a slight tartness that balances the sweetness of sugar. The baked lattice crust not only decorates the pastry but also creates a perfect texture – crispy on the outside and melting on the inside. This pie is perfect for cozy family tea times as well as festive tables; it can be served warm or chilled. The perfect combination of simplicity in preparation and refined taste makes it a favorite treat for fruit pastry lovers.
1
Pour sour cream into a wide deep bowl, add baking soda extinguished with vinegar, and let it sit for a while.
- Sour cream: 200 g
- Slaked soda: 1 teaspoon
- Vinegar: 1 tablespoon
2
Then crack 1 egg, add sugar, and mix in the whipped butter and flour.
- Chicken egg: 1 piece
- Sugar: 0.5 glass
- Butter: 100 g
- Wheat flour: 500 g
3
Knead the dough and place it in the cold for 30-40 minutes.
4
Separate a large part of the dough, roll it out into a sheet, and lay it in a form greased with vegetable oil and sprinkled with flour, so that the dough covers the bottom and sides of the form.
- Vegetable oil: to taste
5
Filling: separate plums (cherries) from the pit, let drain and place them, sprinkle with sugar to taste, cover the top with a lattice of remaining dough, brush with egg, and place in a preheated oven.
- Red plums: 4 pieces
- Sugar: 0.5 glass
- Chicken egg: 1 piece
6
Bake at 140–150 degrees until ready.