Plum pie
Apple lemon pie
- 150 GRAM SELF RAISING FLOUR
- 75 GRAM SUGAR
- 75 GRAM BUTTER
- 1 EGG
- 200 GRAM ALMOND PASTE, crumbled
- JUICE AND RIND FROM 1/2 LEMON
- 3 APPLES, peeled and in thin slices
- 4 TBSP JAM
Mix the flour, yeast, salt, milk and 50 gram sugar and knead for 10 minutes. Allow the dough to rise for one hour. Take three quarters of the dough and roll it out to a large circle, put this in a greased pie mold. Put the plumbs on the dough; sprinkle the remaining sugar over the plums. Roll out the remaining dough and cut it into long strips; braid these over the top of the pie. Brush the pie with egg and sprinkle the coarse sugar on top. Bake the pie half an hour in the oven at 200 degrees Celsius.
See also a recipe for plum pie from Luxemburg, a plum pie with prunes and another plum pie.
Mix the flour with the sugar, de egg and the butter and knead well. Put this mixture in a round pie tin. Mix the almond paste with the lemon juice and rind and put this on the bottom of the pie. Distribute the apple slices on the almond paste. Heat the jam and brush it over the apple slices. Bake the pie half an hour at 190 degrees Celsius.
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