Plum pie with wine and cardamom

12 servings

80 minutes

From the book "Pie Studies" by Irina Chadeeva.

Energy value per serving

• Calories: 211.6
• Proteins: 3.4g
• Fats: 10.6g
• Carbohydrates: 24.5g

Ingredients

• Sugar: 130 g
• Butter: 100 g
• Chicken egg: 2 pc
• White semi-dry wine: 120 ml
• Wheat flour: 150 g
• Ground almonds: 50 g
• Cardamom: 5 pc
• Baking powder: 1 tsp
• Lemon zest: 1 pc
• Plums: 4 pc
• Honey: 1 tbsp
• Powdered sugar: 1 tbsp
• Boiling water: 1 tbsp

Cooking steps

1. Remove the cardamom seeds from the pods and grind them well in a mortar. Cut the plums into wedges, removing the pits.

   Required ingredients:

   • Cardamom: 5 piece
   • Plums: 4 pieces

2. Beat the sugar with softened butter, cardamom, and zest at high speed with a mixer.

   Required ingredients:

   • Sugar: 130 g
   • Butter: 100 g
   • Cardamom: 5 piece
   • Lemon zest: 1 piece

3. Add one room temperature egg at a time, beating well until a creamy thick mixture is obtained.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Add the almonds and mix at medium speed.

   Required ingredients:

   • Ground almonds: 50 g

5. Add flour, baking powder, pour in wine, and mix until a dough forms.

   Required ingredients:

   • Wheat flour: 150 g
   • Baking powder: 1 teaspoon
   • White semi-dry wine: 120 ml

6. Place the dough in a mold (or on a baking sheet), and arrange the plums on top, pressing them well into the dough.

   Required ingredients:

   • Plums: 4 pieces

7. Bake for 45–60 minutes, then cool in the pan or on the baking sheet.

8. For the glaze, mix honey, powdered sugar, and boiling water, then pour over the warm pie.

   Required ingredients:

   • Honey: 1 tablespoon
   • Powdered sugar: 1 tablespoon
   • Boiling water: 1 tablespoon