Jellied plum pie
8 servings
120 minutes
The poured plum pie is a delicate combination of crispy dough, sweet plums, and velvety vanilla sauce. This dessert originates from Hungarian cuisine, known for its rich and aromatic pastries. The plums give the pie a slight tartness that perfectly complements the sweetness of the filling. Traditionally made during the plum harvest season when the fruits reach their juiciness and rich flavor. The lattice-topped poured pie looks elegant and festive, and its taste pairs perfectly with a strong coffee or a light dessert wine. It is suitable for a cozy family evening or a formal dinner, filling the home with warmth and the aroma of fresh baking.
1
Knead the dough: flour (400 g), butter, sugar (120 g), yolks (2 pcs), water, salt.
- Wheat flour: 420 g
- Butter: 125 g
- Sugar: 220 g
- Egg yolk: 5 piece
- Water: 2 tablespoons
- Salt: pinch
2
Wrap in film and send to the refrigerator for 1 hour.
3
Make the sauce separately: whisk flour (20 g), cream, sugar (100 g), vanilla sugar, and egg yolks (3 pcs).
- Wheat flour: 420 g
- Cream 20% fat: 150 g
- Sugar: 220 g
- Vanilla sugar: 2 teaspoons
- Egg yolk: 5 piece
4
Preheat the oven to 180 degrees. Divide the dough into two parts. Spread the larger part in the mold (to create a 2–2.5 cm edge) and bake for 15 minutes. Cut the berries in half and remove the pits.
- Plums: 300 g
5
Remove the cake from the oven, place the berries (cut side down) and pour the sauce over.
- Plums: 300 g
6
Make a lattice from the remaining dough and send the pie back to the oven for another 30-40 minutes.
