Plum pie
8 servings
90 minutes
Recipe from the Moscow restaurant "Sibirsibir".
1
Prepare the dough. Whisk one egg with 150 grams of sugar until a pale homogeneous mass.
- Chicken egg: 1 piece
- Sugar: 300 g
2
Add sour cream and milk, continue whisking.
- Sour cream 20% fat: 95 g
- Milk: 90 ml
3
Send vegetable and melted butter there. Whip everything until smooth.
- Vegetable oil: 75 ml
- Butter: 75 g
4
Combine flour, baking powder, and salt, then add to the dough.
- Wheat flour: 175 g
- Baking powder (raising agent): 7 g
- Salt: 1 g
5
Line a 24 cm diameter heat-resistant mold with parchment.
6
Pour the dough into the mold and spread it evenly on the bottom. Place it in the freezer for 30 minutes.
7
While the dough is freezing, cut the plums in half and remove the pits.
- Plums: 1.5 kg
8
Melt 150 grams of sugar in a pan over medium heat.
- Sugar: 300 g
9
Place the plums cut side down on melted sugar, caramelize for 1.5 minutes, then flip the plums and caramelize for another 1.5–2 minutes.
- Plums: 1.5 kg
10
After 30 minutes, place caramelized plums on top of the frozen dough. Some will sink into the biscuit, while some will remain on top as a glaze.
- Plums: 1.5 kg
11
Bake the pie for 45 minutes at 165 degrees. Let the finished plum pie cool slightly before serving.
