Plum pie with sour cream
9 servings
80 minutes
Plum pie with sour cream is a refined dessert with a bright taste of ripe plums, tender dough, and rich sour cream. Its roots trace back to Australian cuisine, where fruit pies are valued for their harmonious blend of sweetness and light acidity. The airy yeast dough infused with creamy aroma perfectly complements the cream with hints of vanilla and rum that add depth to the flavor. This pie is suitable for both cozy family tea times and festive occasions. Thanks to the juicy plums and delicate cream, it remains soft even the next day, becoming even richer in flavor. It is served warm or chilled, alongside a cup of fragrant tea or coffee that highlights its rich taste nuances.
1
Mix dry yeast with 1 teaspoon of sugar, add water, and place in a warm place.
- Dry yeast: 7 g
- Sugar: 200 g
- Water: 50 ml
2
Add salt, 100 grams of sugar, and butter to hot milk and stir until fully dissolved.
- Milk: 250 ml
- Salt: pinch
- Sugar: 200 g
- Butter: 100 g
3
Add half of the flour, mix with a mixer, and add the risen yeast.
- Wheat flour: 500 g
- Dry yeast: 7 g
4
Continue mixing with a mixer, gradually adding the remaining flour. The dough should start to pull away from the sides of the bowl and can be rolled into a ball. Leave the dough in a warm place to rise.
- Wheat flour: 500 g
5
When the dough increases 2-3 times, place it in a high-sided mold, spreading it evenly across the bottom.
6
Cut the plums in half and remove the pits.
- Plums: 1 kg
7
Make cuts in the dough with scissors or a knife and insert the halved plums sideways into them. Cover the entire surface of the dough with plums this way.
8
For the cream: whip sour cream with 100 grams of sugar, vanilla, and rum.
- Sour cream: 200 g
- Sugar: 200 g
- Vanilla sugar: 1 teaspoon
- Rum: 50 ml
9
Place the cream in the center of the pie, trying not to spill over the edges.
10
Place the pie in a preheated oven at 185 degrees and bake for 40 minutes. The pie should be slightly browned.