Creamy plum pie

Creamy plum pie
  • 315 Gram (g) all-purpose flour
  • 30 Gram (g) baking soda
  • 1 Peck salt
  • 3 Tea spoon (tsp) sugar
  • 240 Gram (g) unsalted butter, chilled and cubed
  • 100 Millilitre (ml) water
  • 20 Piece plum
  • 1 Tea spoon (tsp) cinnamon
  • 300 Millilitre (ml) sour cream
  • 3 Tea spoon (tsp) sugar

season: Autumn

occasion: 4Family

origin: Traditional (National&Religious)




Mix the flour, baking soda and salt together in a large bowl and add cold shortening/unsalted butter. Knead the dough constantly and at the end measure the cold water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball, divide in 2/3 – 1/3 parts. Wrap each tightly in plastic wrap. Put into refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).
After one hour roll out the bigger part of dough to 3 mm thick and lay into a buttered pie mold.


Perch the half-plums onto the dough. Sour cream mix with 3 teaspoon sugar and put top of the plums. Roll out the remaining dough and slice 1 cm wide stripes. Cover the plums with these stripes in barred form.
Put into 180 Celsius degree preheated oven and bake it for overall 45-50 minutes. After 20 minutes reduce the degree to 150.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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