Mix the flour with the egg yolk, the butter, 25 gram
sugar and a pinch of salt. Knead well and put the dough in the fridge
for 1 hour. Roll it out and line a greased pie mold with it. Bake the
pie bottom for 5 minutes at 180 degrees
Celsius. Mix the plums with half
of the remaining sugar and the cinnamon and arrange them on the dough.
Bake the pie 30 minutes at 200 degrees
Celsius. Sprinkle the rest of the
sugar on top.
See also a recipe for
plum pie from Dutch Limburg,
plum pie with prunes and
another plum pie.
Mix flour with the
butter, the yeast, one tablespoon sugar, the salt and about half a cup
of water. Knead this well, add some flour if it is too wet, some water
if it is to dry. Roll out this dough and line a pie mold with it. Bring
the elderberries to the boil with the remaining sugar and 1 tablespoon
water and cook for 10 minutes. Stir the custard powder together with
the brandy and add this to the elderberry mixture. Add the egg yolks.
Heat slowly while stirring, until the mixture thickens. Allow the mixture
to cool down slightly. Whisk the egg whites and stir them through the
elderberries. Put this mixture in the dough bottom. Bake the pie 40
minutes at 175 degrees Celsius.
Sprinkle the pie with shaved almonds and allow it to cool down.