Plum Pie from New York Times

Prepare all the ingredients for the plum pie from The New York Times. The butter should be at room temperature. Choose the best one, as butter is the key to the flavor of the pastry. You can use any type of plum, as long as it holds its shape well. If you prefer sweeter pies, you can use sweet plums like prune plums. I prefer a slight tartness that harmonizes with the sweetness of caramelized sugar. It's a matter of taste, and the decision is always yours. Preheat the oven to 180 degrees. The plum pie is prepared quickly, so the oven should be well heated before we start baking in it.

Prepare the dough for the plum pie. Break the eggs into a deep bowl. Set aside 2 tablespoons of sugar from the total amount for sprinkling the pie. Add the remaining sugar to the eggs. Also add salt, vanilla sugar, and room-temperature butter. Do not ignore the presence of salt in the pie. It will not make it salty, but it will enhance the flavor.

Stir all the ingredients in the bowl using a whisk or a regular fork. There is no need to whip the mixture. The main thing is to make it homogeneous. To make it easier to mix the butter with the other ingredients, you can cut it into small pieces beforehand and then add it to the bowl. This will speed up the mixing process.

Add flour and baking powder to the bowl.

Mix everything well using a whisk. The dough should be very creamy, smooth, and homogeneous.

Prepare the baking mold for the plum pie. Line the bottom of the mold with parchment paper. Grease the sides of the mold with a small amount of butter. Alternatively, you can skip the parchment paper and grease the bottom of the mold with butter and sprinkle it with sugar or semolina. This will prevent the pie from sticking to the bottom of the mold. However, personally, I prefer making the plum pie on parchment paper. It allows for quicker removal of the pie from the mold, and it is much easier to clean the mold afterwards. The diameter of the mold in this recipe is 22 cm.

Spread the resulting dough evenly over the bottom of the cake pan.

Prepare the plums for the pie. If the plum separates well from the pit, simply cut it in half and remove the pit. In my case, the pit is poorly separated from the flesh of the plum. So I just cut the plum into pieces without reaching the pit.

Place the plum slices on top of the pie, slightly pressing them against the dough.

In a small clean bowl, mix 2 tablespoons of brown sugar and cinnamon.

Sprinkle the entire surface of the resulting pie with cinnamon sugar and place the pie in the center of a preheated oven. Bake the plum pie according to the New York Times recipe at 180 degrees for 40-45 minutes.

Remove the finished pie from the oven and let it cool slightly.

Release the pie from the mold.

Serve plum pie from the New York Times by cutting into individual slices. Enjoy your meal!