Plum pie
Elderberry pie
- 500 GRAM ELDERBERRIES
- 250 GRAM FLOUR
- 1 TSP YEAST
- 1/2 TSP SALT
- 25 GRAM BUTTER
- 7 TBSP SUGAR
- 3 EGGS, split
- 3 TBSP BRANDY
- 2 TBSP CUSTARD POWDER
- 50 GRAM SHAVED ALMONDS
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 and a 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.
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