Plum pie

The plum I came across was not very ripe and therefore sour, and also hard. In general, just right for the pie!

First we make the dough. Add sour cream to melted margarine (not hot, slightly cooled) and mix.

Sift the flour together with baking powder into a separate bowl.

Pour flour into a bowl with margarine and sour cream and knead the dough. It turns out quite thick and almost non-sticky. But you definitely won’t be able to roll it out. Please note that no sugar is added to the dough at all.

Use a shallow, wide baking dish; mine is 26 cm across. There is enough fat in the pastry that the dish does not need greasing. Press the dough evenly over the base and up the sides with lightly dampened hands, leaving no gaps.

Now we clean the plums. Just cut in half and remove the pit.

We cut each half lengthwise in several places and place it on the dough. There is no need to compact it too much. Leave room for sour cream filling.

Since my plums were sour, I decided I needed to add some extra sweetness. Mixed 2 tablespoons of sugar and cinnamon (you don't need to add cinnamon) and sprinkled on each half, trying to get into the cuts.

To fill, lightly beat sour cream and eggs with sugar. Add a couple of tablespoons of flour and stir so that there are no lumps. That's it, the filling is ready. Carefully pour it between the plums and place the pie in a hot oven.

We set the temperature to the standard 180 degrees. The pie bakes for about 50 minutes. After removing the cake from the oven, let it cool in the pan first. When cold, it holds its shape well and transferring it to a plate is not difficult.

The sliced pie has a thin pastry base, a soft, delicate filling and juicy plums.