Plum Pie New York Times
8 servings
60 minutes
The New York Times plum pie is a true legend among desserts. Its story began in the 1980s when this simple yet elegant recipe was published in the famous newspaper. This pie captivates with its refined combination of sweet airy dough and rich sweet-sour plums that caramelize during baking. The subtle aroma of cinnamon and the gentle tartness of lemon juice give the dessert a special charm. Served with whipped cream, it becomes the perfect ending to a cozy evening. The versatility of the recipe allows enjoyment of the pie on warm summer days as well as cool autumn evenings, and its simplicity makes it accessible even for novice cooks.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
- Sugar: 170 g
- Butter: 120 g
- Wheat flour: 145 g
- Baking powder (raising agent): 7 g
- Salt: pinch
- Chicken egg: 2 pieces
- Plums: 24 pieces
- Lemon juice: to taste
- Ground cinnamon: to taste
- Whipped cream: to taste
2
Cut the plum in half, removing the pits.
3
Sift the flour with the baking powder.
4
Beat the softened butter with 150 g of sugar until white.
- Sugar: 170 g
- Butter: 120 g
5
Add eggs, salt, flour with baking powder and mix until smooth.
- Chicken egg: 2 pieces
- Salt: pinch
- Wheat flour: 145 g
- Baking powder (raising agent): 7 g
6
Place the dough in a 20 cm diameter mold.
7
Place the halved plums cut side down on top of the dough. No need to press, the plums will sink into the dough while boiling.
- Plums: 24 pieces
8
Sprinkle lightly with sugar, cinnamon, and drizzle with lemon juice.
- Sugar: 170 g
- Ground cinnamon: to taste
- Lemon juice: to taste
9
Bake in the oven for 40 minutes, then let it cool completely on a rack.
10
Serve the plum pie with whipped cream.
- Whipped cream: to taste
