Creamy plum pie is a delicate baked dessert made with juicy plums and a smooth, creamy filling set on a tender crust. This creamy plum pie recipe balances the natural tartness of plums with a rich, velvety texture, creating a comforting yet elegant dessert. Perfect for late summer and autumn baking, it pairs beautifully with coffee or tea.
Creamy Plum Pie
Print RecipeIngredients
- CRUST
- 315 Gram (g) all-purpose flour
- 30 Gram (g) baking soda
- 1 Peck salt
- 3 Tea spoon (tsp) sugar
- 240 Gram (g) unsalted butter, chilled and cubed
- 100 Millilitre (ml) water
- FILLING
- 20 Piece plum
- 1 Tea spoon (tsp) cinnamon
- 300 Millilitre (ml) sour cream
- 3 Tea spoon (tsp) sugar
Instructions
CRUST
Mix the flour, baking soda and salt together in a large bowl and add cold shortening/unsalted butter. Knead the dough constantly and at the end measure the cold water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball, divide in 2/3 – 1/3 parts. Wrap each tightly in plastic wrap. Put into refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).
A!er one hour roll out the bigger part of dough to 3 mm thick and lay into a buttered pie mold.
FILLING
Perch the half-plums onto the dough. Sour cream mix with 3 teaspoon sugar and put top of the plums. Roll out the remaining dough and slice 1 cm wide stripes. Cover the plums with these stripes in barred form.
Put into 180 Celsius degree preheated oven and bake it for overall 45-50 minutes. A!er 20 minutes reduce the degree to 150.
