A very good pie and easy to prepare. The dough is tender and soft, the plums sour, a perfect combination.
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This crust is for a large baking sheet. If you have a smaller one, use only half of these quantities.
Cut the butter into small pieces and allow to soften at room temperature.
Put a teaspoon of baking soda in a glass, pour over 2-3 tablespoons of vinegar, shake well.
It will make a foam. Pour foam over the butter.
Then add the salt, the sugar and the sour cream.
Beat the mixture with a whisk or a spoon.
Stir in the flour, mix the batter well.
If the dough is sticky, add a little more flour and shape into a ball with your hands.
Separate 1/3 of the dough and set aside. Roll out the remaining part of the dough with a rolling pin and place in the pan, slightly lifting the sides up.
Wash and pit the plums, cut them into quarters. Arrange them over the dough in the pan.
Sprinkle with a little sugar (0.5 cup) on top of the plums.
Roll out the remaining dough which we set aside earlier. Cover the plums, like with a lid. Press the edges together to seal.
Bake in the oven for about 40-45 minutes until brown.
Before cutting the pie, dust the top with powdered sugar.
Cut the pie when it's cooled.
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