Mix the flour, yeast, salt, milk, 1 egg, butter and
50 gram sugar and knead for 10 minutes. Allow the dough to rise for
one hour. Roll it out and line a greased pie mold with it. Allow it
to rise half an hour more. Arrange the plum quarters in the pie. Beat
the cream with the remaining eggs, the rest of the sugar and the cinnamon
and pour this over the plums. Bake the pie half an hour in the oven
at 200 degrees Celsius.
See also a recipe for
plum pie from Luxemburg,
plum pie from Dutch Limburg and a
plum pie with prunes.
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Mix the flour with
the butter and 100 gram sugar and knead this well. Roll the dough out
and cover the bottom and sides of a round pie dish. Add two tablespoons
of water to the remaining sugar and heat this on medium high heat until
the mixture becomes golden brown. Add the cream, heat slowly, stir well
until the sugar has dissolved; add the nuts and stir well again. Allow
this mixture to cool down slightly, distribute it over the dough and
bake the pie 40 minutes at 170 degrees
Celsius.
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