Plum Shortbread Pie
10 servings
40 minutes
Plum crumb pie is a classic dessert of German cuisine that combines tender crumbly dough with juicy plum filling. Its history traces back to baking traditions in Central Europe, where seasonal fruits played a key role in creating homemade treats. The caramelized plum filling infused with the aroma of cinnamon, cloves, and brandy adds depth of flavor with a slight tartness and warm spiciness. The dough is soft and airy, while its golden crust beautifully contrasts with the rich fruity core. This pie pairs perfectly with a cup of fragrant tea or coffee, and its flavor unfolds even better after cooling completely. It will adorn cozy family evenings and serve as an exquisite addition to festive tables.
1
For the test, beat 2 eggs and 2/3 cup of sugar with a mixer until white. Add kefir and baking soda quenched with lemon juice. Then add softened margarine and mix everything thoroughly with a mixer. After that, add sifted flour and mix again — the dough should be soft. Wrap the finished dough in film and put it in the refrigerator for 15 minutes.
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Kefir: 1 tablespoon
- Baking soda: 0.3 teaspoon
- Lemon juice: 5 ml
- Margarine: 170 g
- Wheat flour: 2 glasss
2
For the filling, wash the plums, cut them in half, and remove the pits. Heat butter in a pan, add the remaining sugar, and when it starts to foam, add the plums. Immediately add cinnamon and cloves. The mixture should be stirred constantly. After 5 minutes, add honey, and when it dissolves, pour in the brandy. The plums should simmer on medium heat until thickened, for about 10 minutes.
- Plums: 400 g
- Sugar: 1 glass
- Butter: 20 g
- Ground cinnamon: 1 teaspoon
- Cloves: 1 piece
- Honey: 1 tablespoon
- Cognac (brandy): 50 ml
3
Line the bottom of a detachable form with a diameter of 26–28 cm with parchment paper and grease it with vegetable oil. Spread the dough on the bottom and sides of the form to a thickness of 1 cm. Prick with a fork in several places and add the filling. Fold the upper edge of the dough down towards the filling.
4
Place the pie in a preheated oven at 250 degrees and bake for about 40 minutes. The readiness of the pie is determined by the color of the dough - it should be golden.
5
Remove the pie from the oven, immediately detach the sides of the pan, and let it cool for 1.5 hours. It's important to let the pie cool well so the filling sets; otherwise, a lot of juice will run out when cutting.
