4 cups fresh plums (about 1 1/2 pounds) -- sliced 1/2 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 tablespoon lemon juice 1 unbaked deep-dish pastry shell (9 inches) Topping: 1/2 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons cold butter or margarine In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon, and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning.
How To make Purple Plum Pie's Videos
Plum Pie from the New York Times
Original Plum Torte Plum Pie from the New York Times 3/4 cup (150 g) sugar 1/2 cup softened butter (115 g) 1 cup (120 g) flour, sifted 1 tsp baking powder a pinch of salt 2 eggs 24 halves of purple plums Sugar, lemon juice and cinnamon - for topping Preheat oven to 175-180 ° C (350 ° F) #pie
How to Make A Cherry Plum Turnover Pie
#homebaking #home #pies Chris joins Karen, at the table, as they make a recipe out of the Canadel magazine and chat about life. Tune in to catch this delicious dessert and to learn a little bit more about our designer, Chris!
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Zwetschgenfladen / Plum Pie
Sorry, not really an instructional video but rather sort of a meditation on making a typical swiss fruit pie.
The fruit used are called Zwetschge in swiss german and are probably called prune or fresh prune in english (Wikipedia puts the difference thus: Fresh prunes are freestone cultivars (the pit is easy to remove), whereas most other plums grown for fresh consumption are cling (the pit is more difficult to remove). So use prunes, i.e. fresh prunes, don't try to make the pie with plums or dried prunes.
In addition you need: pie pastry, ground almonds, 1 egg, milk, cream, sugar, sprinkle with cinnamon if you like. Bake with 220 Celsius. Oppinion is divided on whether the pie is best eaten still warm or after having settled for a night. Some farmer's wifes consider it sacrilegious to not leave the pie alone for 24 hours (fresh fruit pies can indeed be too moist and improve in both taste and texture after a night). However, my pies disappeare rather quicker than that.
Plum Pie - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Plum Pie Recipe. A recipe from the KC Dishes collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 1/2 c : All-purpose Flour 1 pk : for 9-inch Two Crust Pie 1 tb : Margarine or Butter 1 c : Sugar 1/2 ts : Ground Cinnamon 6 c : Fresh Purple Plum Slices
The Foolproof Fruit Dessert Recipe You Should Know: Marian Burros' Plum Torte | Kenji's Cooking Show
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Here is Marian Burros' Plum Torte recipe (NYT paywall):
The Easiest Homemade Plum Pie Recipe ever!
Three ingredient plum pie recipe!
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