Simple plum pie
Autumn is the time for delicious fruit pies. Plum pie is one of my favorites. This is probably one of the simplest and least labor-intensive recipes. The range of products is small and as simple as possible. But the result is very pleasing. Sweet soft base and sour plums, add to this a crunchy sugar crust - and it becomes clear why this pie has won the hearts of millions.
Adjust servings in the full version
The quantity of products is calculated for a 24 cm mold.
Fresh prune plums, such as Hungarian plums, are ideal, though other varieties work too. Choose firm fruit with stones that come out easily so the halves keep their shape.
Wash the plums, cut them in half lengthwise and remove the pit. If the plums are large, then 10-12 pieces per serving will be enough, if small, then you will need 15 pieces. I made it for 2 servings, so I have 2 times more products in the photo.
Beat softened margarine with half a glass of sugar. Don't forget to leave for sprinkling.
Continuing to whisk, add 2 eggs and salt.
Sift the flour, mix with baking powder and knead the dough.
The dough turns out quite thick. It spreads well over the mold with a spoon.
Place the plum halves on top of the dough. Without pressing!
Mix cinnamon with sugar and sprinkle on plums. Adjust the amount of sugar yourself. If the plums are very sour, you may need a little more sugar. My plum was sweet, so I made do with two tablespoons.
Place the pie in a preheated oven at 180°C for 40 minutes. Cool the finished pie slightly in the pan and place on a plate.
The pie is delicious warm with tea or coffee, or cold with a scoop of ice cream.