Old-fashioned plum pie | Cinnamon shortcrust pastry
(0)
70 min
Under an hour
Kifli Kukták
Omlós, vajas tészta közé zárt illatos, fahéjas szilvatöltelék békebeli nagymama receptje szerint. Az ősz legfinomabb, legzamatosabb házi süteménye egy csésze forró tea mellé.
Preparation method
Preparing the dough
In a large bowl, mix the fine wheat flour with the baking powder, powdered sugar, and a pinch of salt, then quickly rub in the cold, cubed butter with your fingers until you achieve a fine, crumbly texture.
Add 1 whole egg, 1 egg yolk (set aside the remaining egg white for brushing the crust), and 2 tablespoons of sour cream. Knead quickly into a smooth, homogenous dough, taking care not to let the butter warm up. Divide the dough into two equal portions, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes to rest.
Filling and assembling
Thoroughly wash the plums, pat them dry, cut them in half, and remove the pits. Toss the plum halves with the granulated sugar and ground cinnamon in a bowl.
Chef's tip
The secret to plum pie is cold butter, quick kneading, and semolina on the bottom crust: the semolina invisibly absorbs the juices of the plums, ensuring that the bottom crust remains perfectly crisp and well-baked.
If you like extra crunch, you can sprinkle 2-3 tablespoons of ground walnuts on the bottom layer of dough alongside or in place of the semolina, which creates a wonderful harmony with the cinnamon plums.
Ingredients
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