Plum Pie, New York Times Recipe
8 servings
50 minutes
The plum pie from the 'New York Times' recipe is a classic of American cuisine that has won the hearts of thousands of cooks. Its history began in the 1980s when the newspaper's editorial team published the recipe annually at readers' requests. This pie embodies autumn coziness: a tender buttery crust soaked in the sweetness of ripe plums and the aroma of cinnamon. During baking, the fruits caramelize, creating an exquisite balance between tartness and rich sweetness. It pairs wonderfully with a cup of fresh coffee or warm tea, highlighting its homely character. Perfect for cozy evenings, family breakfasts, and special moments.
1
Cream the butter with sugar, reserving 2 tablespoons of sugar for sprinkling.
- Butter: 120 g
- Sugar: 200 g
2
Add one egg at a time to the butter, mixing well, and add salt.
- Chicken egg: 2 pieces
- Salt: to taste
3
Gradually mix in the flour with the baking powder. Rub well.
- Wheat flour: 250 g
- Baking powder (raising agent): 1 teaspoon
4
Line the pan with parchment paper. Evenly spread the dough.
5
Place halved plums cut side up on the dough. Sprinkle with a mixture of cinnamon and sugar.
- Plums: 500 g
- Sugar: 200 g
- Ground cinnamon: 2 teaspoons
6
Bake in a preheated oven at 180 degrees for 50 minutes until golden brown.
