Fragrant plum & lemon pie

Ingredients

Plum Pie

100 grams (7 tablespoons) butter at room temperature
200 grams (1 cup) sugar
1 tablespoon lemon zest
2 eggs
300 grams (2.5 cups) flour
1 teaspoon baking powder
1 pinch salt
120 milliliters (1/2 cup) fermented baked milk
500 grams (1.1 pounds) plums
Brown sugar for sprinkling

Equipment

8.65-9.45 inch (22-24cm) cake mold
Ensure you grease and flour the mold properly to prevent the pie from sticking. A springform pan can be a good alternative for easier removal.
Electric mixer
A stand mixer or hand mixer will make whipping the butter and sugar a breeze. Be sure to give it enough time to cream the mixture to perfection.
Mixing bowls
Use separate bowls for wet and dry ingredients to ensure a smooth integration when combining them.
Spatula
Perfect for scraping down the sides of your mixing bowl to ensure an even mixture.
Wooden stick
An essential tool for checking if the pie is fully baked. A skewer or toothpick can also be used.

Instructions

Step 1

1. Preheat your oven to 347°F (175°C). Grease an 8.65-9.45 inch (22-24 cm) cake mold with butter and dust it lightly with flour. Ensure the flour coating is even to prevent sticking.

Step 2

2. In a large bowl, whip the butter with the sugar and lemon zest for about 4 minutes until light and fluffy. Using room temperature butter makes it easier to mix.

Step 3

3. Add the eggs one at a time, mixing thoroughly after each addition. Make sure each egg is fully incorporated before adding the next.

Step 4

4. In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

5. Gradually add the flour mixture and fermented baked milk to the butter mixture, alternating between the two, starting and ending with the flour mixture. Stir until just combined. Overmixing can result in a dense pie; mix just until you no longer see streaks of flour.

Step 6

6. Pour the batter into the prepared mold and spread it evenly. Arrange the plum halves on top, and sprinkle with brown sugar. Press the plums slightly into the batter so they don't float on top during baking.

Step 7

7. Bake for about 40-60 minutes, or until a wooden stick inserted in the center comes out clean. Check for doneness at the 40-minute mark, as oven temperatures can vary.

Step 8

8. Allow the pie to cool slightly before serving. This pie is great on its own or served warm with a scoop of vanilla ice cream.

Servings

When it comes to serving this delightful Plum Pie, the opportunities are boundless and utterly delicious! Imagine slicing a warm piece straight from the oven, the sweet and slightly tart aroma of baked plums filling the room, and serving it with a dollop of freshly whipped cream. The cream's cool, light texture balances beautifully with the buttery, moist crumb of the pie. For a summer twist, top a slice with a scoop of vanilla ice cream. As the ice cream melts over the warm pie, it creates a creamy sauce that mingles with the caramelized brown sugar on the plums, making each bite a decadent treat. Feeling fancy? A drizzle of honey or a sprinkle of chopped nuts can add a lovely crunch and another layer of flavor. A side of custard or even a scoop of Greek yogurt can transform this pie from a casual snack into a sophisticated dessert perfect for entertaining guests. Whether enjoyed warm or at room temperature, this Plum Pie shines as the centerpiece of any dessert table. It's equally splendid as a surprising end to a picnic, a delightful tea-time treat, or a comforting indulgence on a cozy evening at home.

Variations

For those following gluten-free or vegan diets, don't fret! This recipe can easily be adapted to suit your needs. To make a gluten-free version, simply substitute the flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately to maintain the pie's structure. Creating a vegan version involves a few more adjustments but is equally rewarding. Replace the butter with a plant-based margarine or coconut oil. Swap the eggs for a commercial egg replacer or make a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg needed, and let it sit for a few minutes to thicken). Lastly, use a plant-based milk like almond or soy milk instead of the fermented baked milk. These substitutions will allow everyone to enjoy this delicious pie without compromising on taste or texture.

Faq

Why is my butter and sugar mixture not getting fluffy?
Ensure your butter is at room temperature before you start mixing. Cold butter won't cream properly, and too warm butter can become greasy.
How do I know when my pie is done?
The pie is done when a wooden stick inserted into the center comes out clean. Be sure to check a couple of spots to ensure even baking.
Can I use other fruits instead of plums?
Absolutely! This recipe works well with peaches, apricots, or even berries. Just ensure the fruits are ripe and roughly the same size for even baking.
Why is my pie too dry?
Overmixing the batter or overbaking can lead to a dry pie. Mix just until ingredients are combined and check the pie 5 minutes before the end of the recommended baking time.
Can I make the pie ahead of time?
Yes, you can bake the pie a day in advance. Store it in an airtight container at room temperature. Reheat slices slightly in the oven before serving for that fresh-baked feel.
How can I prevent the plums from sinking to the bottom?
Toss the plums in a bit of flour before placing them on the batter. This helps them stay on top during baking.