Plum pie

Homemade baked goods with fruit are always preferable to store-bought ones, even if they look unsightly. A simple plum pie with kefir is a perfect example of this. A quick and tasty recipe is especially relevant in the summer, during the season of fresh fruits and berries. Why not charlotte? Only plums are used instead of apples. Lush, somewhat loose and moist due to the juiciness of the plums, it cooks in one, two, three times.

Kefir can be replaced with any fermented milk product, you can knead the dough without eggs, use only vegetable oil without adding a creamy analogue. But the pie will always turn out incredibly delicious. You were able to verify this when I introduced you to the famous recipe from the New York Times newspaper . I offer the best baking recipes.

Plum pie - a simple and quick recipe

Plum is a tasty and healthy fruit that can be found in stores almost all summer and half of autumn. True, it is not always possible to find a suitable one so that it is ripe and not wrinkled. Those who have this tree growing on their plot are much luckier; in this case, fresh and high-quality fruits will always be at hand.

Plums are used to make preserves, jams or pastilles. But, in addition to all this, delicious and aromatic pies are also baked from it. To prepare such a pie, different doughs are used: shortbread, kefir, sour cream. And in addition to plums, you can add cottage cheese to the filling or make sour cream filling, there are a lot of options. Below we will look at the most popular and, at the same time, simple recipes for plum pie.

List of required ingredients:

Ripe plums – 450 g;
Chicken eggs (large) – 2 pcs;
Butter – 100 g;
Wheat flour – 250 gr. (1 glass);
Sugar – 2/3 cup;
Baking powder – 1 tsp;
Vanillin – 1 sachet;
Brown sugar – 1 tbsp;
Salt – 1 pinch.

How to cook:

1. Combine chicken eggs, sugar and vanillin. Beat the mixture until smooth, about 3-4 minutes.

2. Now, add a pinch of salt, baking powder, flour and butter at room temperature. Turn on the mixer and mix all the products well until smooth. The dough is ready.

3. Cover the pan with baking paper. Then, grease the walls and bottom of the mold with butter and lay out the dough, spreading it evenly over the surface.

4. Wash the plum and dry it with a towel. Then we divide it into halves, remove the seeds and put it in the form for the dough. Sprinkle brown sugar on top of the pie.

5. Place the pan with the dough in an oven preheated to 180º and bake the pie for about 40-45 minutes. Bon appetit!

If you don't have brown sugar, you can use regular sugar.

How to freeze plums for the winter

Plums and cherry plums bear fruit very richly, which is why these fruits are massively stocked up for the winter. They make excellent compotes, jams and preserves, but the best option for preparing them is freezing, which allows you to preserve all the beneficial qualities of plums.

There are several types of freezing plums:

The fruits are washed, dried, cut in half and pitted.
After this, the plum halves need to be laid out on a tray and sent to the freezer with the “deep freezing” function turned on.
As soon as the fruits are thoroughly frozen and stale, they can be packaged in bags.
Also, plums intended for baking can be sprinkled with powdered sugar or starch before packaging. This way they will retain their shape and sweetness as much as possible during baking.

Frozen plum kefir pie

Ingredients

Chicken eggs - 3 pcs;
White granulated sugar - 1 cup;
Vanilla - 1 package;
Butter - 1/2 pack;
Kefir - 250 ml;
Soda - 1 tsp;
Wheat flour - according to consistency;
Plums - to taste.

How to make kefir pie from frozen plums

Beat the eggs with a mixer with granulated sugar and vanilla until foamy.
Melt the butter in a water bath and pour it into the egg mixture without stopping the mixer.
We also pour kefir into the composition and immediately add quicklime soda and flour. The consistency of the dough resembles pancake dough.
Now pour pitted plums into the dough mixture, mix everything with a spoon and pour into an oiled baking dish.
At 175 degrees Celsius, bake the cake for about 50 minutes. The dryness of the sponge cake on the inside and the golden brown crust on the outside is a sign that the dessert is ready.

ARTICLES ON THE TOPIC:
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Dessert in a slow cooker

You can also prepare a delicious kefir pie with plums using a slow cooker. The dessert recipe is quite simple:

Using a whisk, beat one egg and one and a half cups of sugar.
Pour one glass of flour and one glass of semolina into a bowl.
Mix 400 ml of kefir with a small amount of soda and baking powder, and then combine them with the rest of the products.
Melt 100 grams of butter in the microwave and pour into the dough. Mix all products thoroughly again.
Grease the multicooker bowl with butter, place the plum halves on the bottom and fill them with dough.

Cook the pie in the “Baking” mode for one hour, then leave it to cool under the closed lid, and only after a quarter of an hour can the dessert be taken out. Serve it with hot tea or coffee.

Pie with plums in sour cream filling

List of required ingredients:

For the test:

Butter – 100 g;
Sugar – 100 gr;
Wheat flour – 250 gr;
Chicken egg – 1 piece;
Baking powder – 1/2 tsp.

For filling:

Sour cream – 100 gr;
Sugar – 100 gr;
Chicken eggs – 3 pcs;
Starch – 3 tbsp.

Filling:

Large plum – 3-4 pcs.

How to make plum pie in sour cream filling:

1. Combine butter at room temperature with sugar and beat for about 3-4 minutes.

2. Add the egg and beat again until smooth.

3. Add baking powder and half of the sifted flour.

4. Pour the second part of the flour onto the work surface and lay out the dough.

5. Stir until smooth. The dough should be soft and elastic.

6. Wash the plums, wipe with a towel, remove the seeds and cut into slices.

7. Cover the bottom of the mold with baking paper. Then grease the bottom and walls with butter. We spread the dough and distribute it evenly, forming sides. Then, prick the dough with a fork.

8. Place sliced plums on the dough.

9. Make the fill. To do this, combine sour cream, eggs, sugar, starch and mix until smooth and without lumps.

10. Fill the pie with sour cream filling.

11. Bake in an oven preheated to 180º for about 35-40 minutes. Bon appetit!

If desired, plums can be replaced with apricots or cherries.

Frozen plum tart Tarte Tatin

Can you make pies with frozen plums? The answer is obvious: it is possible and even necessary, because baked goods with such a filling are in no way inferior to desserts made from fresh plums and other fruits.

And how to make a real French dessert at home quickly and very tasty, our step-by-step recipe will tell you.

Ingredients

Premium flour – 0.3 kg;
Sweet butter – 200 g;
Filtered water – 0.1 l;
Granulated sugar – 0.15 kg;
Frozen boneless plum – 500 g;
Powdered sugar – 3 tbsp.

How to bake frozen plum pie

Cut the butter into small cubes. Set aside 1 cube per 20 grams, and grind the rest of the butter with sifted flour into crumbs.
Pour ice water into the resulting crumble and knead the dough into an elastic, soft dough. Put the mixture aside, covering it with a napkin.
Now melt the butter in a saucepan and mix with sugar. Over medium heat, stirring constantly, bring the mixture until the sugar dissolves and pour the resulting syrup into the bottom of the baking dish.
Place pitted plums cut into slices on top of the syrup, cover them with dough on top and place the pan in the oven for 40 minutes. The cooking temperature should be 190°C
Turn the finished pie over onto a plate so that the caramel and plums are on top. Before serving, dust the pie with powdered sugar.

Pie with plums and cottage cheese

List of required ingredients:

Dough:

Chicken eggs – 2 pcs;
Butter – 120 g;
Sugar – 100 gr;
Flour – 125 gr;
Baking powder – 1 tsp;
Salt – 1/2 tsp.

Filling:

Cottage cheese – 300 gr;
Chicken egg – 1 piece;
Sugar – 70 gr;
Starch – 1 tbsp. with a slide.;
Salt – 1 pinch;
Plum – 14-15m pcs.

Crumbs for topping the pie:

Wheat flour – 100 gr;
Butter – 100 g;
Sugar – 100 gr;
Vanillin – 1.5 tsp.

How to make plum pie with cottage cheese:

1. In a bowl, combine flour, sugar, vanillin and butter. Using your hands, grind all the ingredients into crumbs.

2. Wash the plums and dry them with a towel. Then, cut into 2 parts and remove the seeds.

3. Combine eggs with sugar and salt, beat with a whisk. Then add the melted butter and beat well again.

4. Add sifted flour and baking powder. Knead a homogeneous dough without lumps.

5. Combine all ingredients for the filling (except plums) and mix.

6. Blend the mixture with a blender until smooth.

7. Cover the form with parchment and grease with butter. Then, pour the dough into the mold and level it with a spatula.

8. Evenly distribute the curd mass on top.

9. Place plums on the curd layer.

10. Distribute the crumbs evenly over the surface of the pie.

11. Bake in an oven preheated to 180º for 45-50 minutes. Bon appetit!

It is recommended to use ripe plums to make plum pie.

Yeast baked goods

The yeast dough base goes perfectly with the rich taste of the sweet and sour “Vengarian”.

For the pie:

300 g flour;
two yolks;
50 g butter;
130 ml milk;
50 g sugar;
20 g fresh yeast;
a teaspoon of salt and vanilla sugar;
1 kg plums;
100 g ground vanilla crackers or dry biscuit.

To ensure that the bottom of the pie is baked and not soggy from the juice, the fruit filling is placed on a “pillow”. Breadcrumbs, which are most often recommended to be used for this purpose, will not enhance the taste of the pie. It is better to use dry crumbs from muffins, sponge cakes or cookies like Ladyfingers.

For the dough, equal parts of yeast, sugar and flour are dissolved in warm milk and left under a towel. After an hour to an hour and a half, the liquid mixture will foam and can be used.
Sift flour, sugar, salt and vanillin into a bowl. Pour in the yolks and dough.
The dough is kneaded by adding softened butter. This way it will not interfere with the work of the yeast.
The ball of finished dough is covered with a napkin and left warm to “rise.” This will take about forty minutes.
Meanwhile, the filling is being prepared. The fruits are washed and dried so that excess liquid does not get into the pie. It is better to cut the plums into halves.
The dough for yeast pie is rolled out to a thickness of no more than a centimeter.
In a greased form, it is placed so that its edges form sides.
A “pillow” of crumbs or crackers is poured into an even layer at the bottom of the pie.
The plum is laid out in circles to create a neat pattern and the bottom is completely covered.
The fruit slices can be sprinkled with cinnamon or vanilla on top.
Bake for 30 - 40 minutes at 180ºС.

Yeast plum cake

Courage not only “takes the city”, but also prepares yeast dough. It is important to follow the technology and cook with pleasure, then everything will work out.

Dough:

Flour – 2 tbsp.
Sugar – 1 tbsp. l.
Milk – ½ tbsp.
Fresh yeast – 15 gr.
Butter (butter) – 2 tbsp. l.
Egg – 1 pc.
Salt.

Filling:

Plums – 500 gr.
Sugar – 2 tbsp. l.

Preparation:

Dissolve yeast in 1 tbsp. l. water, add sugar and salt to the milk (warmed up).

Add diluted yeast, then beat in the egg, add flour. Melt the butter and mix into the dough.

Continue kneading until the dough is elastic. Leave to rise for 2 hours. Knead several times.

Prepare the mold, place the dough, rolled out to fit the mold.

Peel the plums. Place on the pie, sprinkle with sugar. Place in the oven.

It bakes very quickly - half an hour, but drafts should not be allowed, otherwise it will settle.

This treat is very aromatic and soft, melting in your mouth!

Option for those who are fasting

Amazingly delicious pie with a crispy nut crust. The recipe does not contain any animal products. This dessert will decorate the menu not only of Orthodox Christians who support Lent, but also of adherents of Buddhism, Hinduism, as well as vegetarians and strict vegans.

For the base:

50 g hazelnuts;
200 g flour;
100 g of solid coconut oil, can be replaced with margarine;
50 g sugar;
70 g water;
20 g nut liqueur.

For filling:

600 g plums;
10 g sugar;
10 g cinnamon.

During winter Lent you will have to use canned or frozen fruits, which will release a lot of juice. You can use it instead of the water specified in the recipe. The taste of the pie will only benefit from this.

Roast the nuts and chop thoroughly.
Chop the frozen butter with a knife, gradually add flour, sugar and nuts to it, rubbing everything into crumbs.
Pour in juice and liqueur. A small amount of liquid will allow the crumbs to form into a dense mass.
Keep the lump of dough in the refrigerator for about half an hour.
After this time, cover the mold with parchment and place the rolled dough on its bottom. Form the sides.
Lay out the chopped plums and sprinkle the pie with cinnamon and sugar. Bake for about 40 minutes at 180ºС.

How to make plum pie from puff pastry

Recently, few people prepare puff pastry on their own; there are too many secrets and features of its preparation. It’s much easier to buy something ready-made at the supermarket, and you can try plums as a filling.

Ingredients:

Ready puff pastry – 400 gr.
Plums – 270-300 gr.
Sugar – 100 gr. (if the plums are sweet, then less).
Starch - 3 tbsp. l.

Technology:

There are two options for making a pie from this dough with plums. The first is to simply roll out the dough into a layer, distribute it in a mold, and place plums, pitted and sprinkled with sugar, on top.

The second option is more beautiful. For him: roll out the dough again into a layer, place it on baking paper. Sprinkle with starch. Place a strip of plums (peeled and sprinkled with sugar) in the middle. Cut the edges of the dough on both sides into oblique strips and braid them. Carefully hide the edges. Set to bake.

No one will even remember that the dough was bought in a store, because everyone will be incredibly delighted with the beauty of the plum pie!

With apples

The traditional seasonal duo is apples and plums. To ensure a harmonious taste of the filling, the plums need to be sweet and the apples need to be sour.

Per kilogram of fruit:

150 g butter;
100 g sugar;
200 g flour;
two eggs;
5 g baking powder;
30 g farm cream or sour cream.

The dough will turn out like for pancakes - thick and viscous.

Melt the butter, but do not heat it.
Beat eggs with sugar.
Mix everything, pour in cream or sour cream.
Sift the flour directly into the dough, immediately add baking powder.
Cover the form with parchment.
Lay out the dough and smooth it out.
Cut the fruit into slices and place on top, pressing gently.
Bake for 30 - 35 minutes at 190ºС.

You will need:

egg (large) 3 pieces;
cottage cheese 230 g;
sugar 170 g;
flour 250 g;
vegetable oil 2 tbsp. spoons;
baking powder 1.5 teaspoons;
vanillin to taste;
pinch of salt;
starch 1.5 teaspoons;
bread crumbs 2 teaspoons;
plum 30 halves;
cane sugar 3 tbsp. spoons.

How to make frozen plum pie

Set the oven heat to 180 degrees. Grind the soft cottage cheese with vegetable oil using a puree masher into a homogeneous mass without large lumps. You can first pass the cottage cheese through a meat grinder or sieve.
Beat the whites with 120 g of sugar until stable, so-called hard peaks.
Grind the yolks with the remaining 40 g of sugar until white foam.
Mix the yolks, salt, vanillin and half the whites into the cottage cheese.
Add flour sifted with baking powder to the dough and carefully fold in the remaining whites. The dough will be thick, but airy and tender. Small lumps of cottage cheese may remain in it, this is how it should be.
Line a baking dish with oiled paper. Spread the curd dough over it. Sprinkle the dough with starch through a sieve. Sprinkle the starch evenly over the breadcrumbs so that when baking, the layer absorbs the plum juice, thickening it into a sauce. Additionally, the pie will have a crispy crust.
Arrange the frozen plums (without defrosting first), cut side up, over the base of the pie. Place the halves tightly; you may need more plums than indicated in the ingredients. Sprinkle the product with cane sugar to lightly caramelize the plum. Brown sugar will slightly enhance the flavor of the plum filling.
Place the baked goods in a preheated oven at 180 degrees for 15 minutes. Next, reduce the heat to 170 degrees and bake the pie until done within 25-35 minutes.
Cool the baked goods in the pan and cut into portions. Serve the pie with your favorite drink. The product made from curd dough does not go stale for a long time and can be prepared the day before tea.

Plum muffins: recipe with frozen plums

You don’t have to wait until autumn to enjoy delicious plum pastries. Making delicious frozen plum muffins requires minimal effort and time. These look like rosy, fluffy cups with a juicy sweet and sour filling. The dough turns out soft, crumbly with a creamy aroma.

Test components:

spread – 90 g;
sugar – 110 g;
eggs – 2 pcs.;
sour cream – 100 g;
flour – 160 g;
ammonium – 5 g.

For filling:

plums – 300 g;
sugar – 40 g;
oil for lubricating the mold.

Preparation steps:

Mix the soft spread with sugar and eggs.
Add flour, soda to the butter-egg mixture and mix thoroughly.
Wash the berries, remove the seeds, cut into halves.
Grease the pans generously.
Place a little sugar (about 2 g) on the bottom of each mold.
Place the plum halves with the indentation facing down.
Pour the dough on top.
Place the molds in the oven, preheated to 180° for 20-30 minutes.
Sprinkle the finished cupcakes with powdered sugar.

You need to remove the cupcakes from the mold immediately. To do this, run a knife near the wall of the mold, sharply turn it over and shake it. If the cupcakes fall out and the plums stick, use a spoon to remove them and place them in the cupcake.

Recipe from Yulia Vysotskaya

The original recipe for plum charlotte from Yulia Vysotskaya, like all her culinary masterpieces, is distinguished by ease of preparation.

Plum Overture:

wash and dry fruits;
cut into halves;
Place on the bottom of the pan, cut side down.

Yulia Alexandrovna recommends baking and serving the pie in a ceramic form, as its structure will be very delicate. It may break when transferred to a serving plate.

Suite:

110 g butter;
100 g sugar;
2 eggs;
90 g flour;
7 g baking powder;
vanilla extract.

There is too much butter for the dough to be considered sponge cake. You can’t call it sandy either, because it’s too viscous and sticky.

Grind sugar and butter. Without fanaticism, just to dissolve the sugar.
Beat in the eggs one at a time.
Add flour and baking powder.
Pour in a few drops of vanilla extract.
Knead the dough and place on the plums.