Summer is the only time when it is possible to fully enjoy aromatic, juicy and sweet plums. Naturally, in the winter-autumn period, you can buy imported fruits, but they have a slightly different taste and aroma than garden, blue and yellow. They can be eaten fresh, cook stewed fruit, preserves, jams, and also make a plum pie. We can offer some very delicious, and most importantly easy-to-use options.
Pie with plums and apples
You need to beat four eggs thoroughly in a blender until foam appears, then add a glass of sugar and mix again. Start gradually adding flour. In total, it will be needed near a glass. The number will depend on the size of the eggs. Cook the fruits. Peel three hundred grams of sour apples, remove the core and cut into equal slices. In large plums (preferably blue), remove the stone and divide them into two parts. Next, pour a little dough into the greased form, put the apples, add the remaining mixture. On the surface, beautifully lay out the plums and put in a preheated oven. Bake for thirty to forty minutes until such a condition that a delicious crust appears. Cut the plum pie when it has cooled slightly. Better to let him insist a little.
Appetizing plum pie
A half-kilo of blue fruits should be thoroughly washed, removed, and divided into two halves. Now let's do the test. One hundred and fifty grams of room temperature oil is mixed with 3/4 cup of granulated sugar, a bag of baking powder, a pinch of salt and two large tablespoons of sour cream. We begin to gently mix the mixture in a blender, first at slow speeds, gradually increasing them. Pour a little flour, constantly whipping the dough. In total, at least two glasses of it should go. The dough is very tender, crumbly, so you need to roll it directly in a greased form. But a third of the total amount must be left in order to make a powder from it from above. Gently stretch the dough to the edges, make a side out of it and lay out the halves of the drain. Sprinkle them with a little sugar. The remaining dough we begin to grind between hands, making crumbs. In the event that it does not want to "hold on", then add two large spoons of breadcrumbs to it. Sprinkle crumbs on top of the cake and send to the preheated oven. The optimal temperature will be one hundred and seventy degrees, but no more. A plum pie should have a golden crust. Serve it on the table when it is slightly reddened and infused. It’s better to get it very carefully, because it breaks badly.
Plum pie with walnuts
Put a piece of butter in a pan with a removable handle , pour half a glass of sugar, the amount of which can be increased depending on the acid of the fruit. Wash a pound of drain, clean the core and put the “backs” up into the oil. Sprinkle them with crushed walnut kernels (two large spoons). Fry for five minutes without stirring. Remove the pan from the heat and make the dough. Mix three hundred grams of flour with a bag of baking powder and a small amount of vanillin. Melt sixty grams of butter, pour a glass of milk and two eggs. Beat the dough with a whisk or mixer, add the flour mixture. It should be similar in consistency to a liquid sour cream. Pour the dough onto the plums, put in the oven. At a temperature of no more than one hundred and eighty degrees, bake for twenty-five minutes. How ready the plum pie can be checked with a match. Serve it upside down on the table.
Enjoy your meal!