Cinnamon Plum Pie
6 servings
70 minutes
Cinnamon plum pie is a fragrant and delicate treat that embodies the warmth of European cuisine. The origins of this pie can be traced back to ancient recipes from Western European housewives who appreciated the combination of sweet fruits and the spicy aroma of cinnamon. The plum filling gives the pie a rich, intense flavor, while honey and white wine add sophistication. The cinnamon note reveals the depth of flavor, making it warm and cozy. This pie is perfect for autumn evenings with family and for festive tea gatherings. Serving it hot can enhance enjoyment when garnished with plum jam and brown sugar. Its simplicity in preparation combined with exquisite taste makes it a true find for lovers of homemade desserts.
1
Beat softened butter with vanillin, add beaten eggs, then flour, baking powder, and cinnamon. Then slowly mix in honey and gradually pour in the wine.
- Butter: 150 g
- Vanillin: pinch
- Wheat flour: 500 g
- Baking powder (raising agent): 2 teaspoons
- Ground cinnamon: 2 teaspoons
- Liquid honey: 2 tablespoons
- Dry white wine: 1 glass
2
Prepare the plums: wash, cut into quarters, and remove the pits. Divide the plums into 2 parts: add one (large) to the dough, and use the rest to decorate the top of the pie after placing the dough in the baking tray.
- Plums: 1 kg
3
Grease the mold with butter (if necessary, sprinkle with semolina), place the dough, and arrange the plums on top.
- Butter: 150 g
4
Bake in a preheated oven at 180 degrees until done (it took about 40 minutes in my oven).
5
Serve hot, garnished with plum jam (or simply mash the plum pulp with honey) and brown sugar.
- Plums: 1 kg
- Liquid honey: 2 tablespoons
