Plum pie from the New York Times. New York Times Plum Pie, Recipe with Photo American Plum Pie

I read on the Internet that this plum cake worried America for 12 years in a row, being printed at the request of American housewives in the New York Times. The last time a newspaper editor printed a recipe with a request to laminate it and hang it on the refrigerator. Of course, this pie also interested me, because the plum season is in full swing, and plum pastries always turn out to be very tasty. I can say with confidence that I will cook the pie more than once, as the result is just super, despite the simple and very affordable ingredients.

Ingredients

To make The New York Times Plum Pie, you will need:

sugar - 250 g;

butter - 113 g;

wheat flour - 160 g;

baking powder - 1 tsp;

eggs - 2 pcs.;

salt - a pinch;

ground cinnamon - 1 tsp;

plums - 12 pcs.

Cooking steps

Add salt and eggs.

Continue beating until fluffy and smooth.

Then add the flour sifted with baking powder and mix the dough with a spoon, it will turn out quite thick.

Mix the remaining 50 grams of sugar with ground cinnamon.

Cover a form with a diameter of 22-24 cm with parchment or grease with oil and sprinkle with flour, put the dough with a spatula, level the surface. Lay the plum halves cut side up and sprinkle the sugar and cinnamon mixture on top.

Put the pie in an oven preheated to 180 degrees and bake for 45-50 minutes until a delicious crust appears on top. Readiness can be checked with a wooden skewer - it should remain dry when piercing the finished baking.

Delicious plum pie from the New York Times, serve at the table, cutting it into pieces. It is advised to serve it with ice cream, but it is very, very tasty without it. I strongly recommend it to you!

Bon appetit!

Do you know why this delicious and fragrant pastry has such a strange name? In general, there is an opinion (I don’t know how true it all is) that the history of this pie began back in 1983. It was then that his recipe was first published in the New York Times magazine, just in time for the beginning of plum season.

American hostesses liked this pastry so much that year after year they tearfully asked the editor to print the recipe for the pie again. And so it went on until 1995, until the patience of the editor-in-chief ran out, and he did not say that this time the recipe was published for the last time. “Laminate your printed plum pie recipe and hang it on your fridge,” he said.

Today, hardly anyone can say for sure whether it was all real. But most importantly, the New York Times plum pie really turns out to be very tasty, fragrant and easy to cook. Moderately sweet, in texture it resembles a crumbly and very tender cake, the taste of which miraculously combines with the sourness of the plum and the delicate aroma of cinnamon.

Ingredients:

(120 grams) (250 grams) (200 grams) (500 grams) (2 pieces ) (2 teaspoons) (1 pinch) (1 teaspoon)

Cooking step by step:

The recipe for this plum cake includes the following ingredients: plums, wheat flour, sugar, chicken eggs, butter, ground cinnamon, baking powder and a pinch of salt. The amount of plums (500 grams) I write is the one that appears in the original recipe. I used only 300 grams, because I really could not fit another 200 grams on the dough. If you have a wider mold (I have a diameter of 20 centimeters), I think that all the plums will fit, but the cake will not be as high. So decide for yourself.

Rub the butter with sugar with a spoon or with a mixer. Then, one by one, we introduce 2 chicken eggs. That is, they added one, frayed, and only then you can break the second. We also add a pinch of salt to balance the taste.

With a spoon or mixer (at low speed), quickly knead the dough. It turns out quite homogeneous, not liquid and keeps its shape. Yes, it's time to turn on the oven to heat up - 180 degrees.

We take a baking dish (you can not only round - I have a diameter of 20 centimeters, but also square or rectangular) and cover it with parchment paper. By the way, do you know how I often make sure that the paper lies flat? It's simple: I wet it under water (I just crush it with my hands and under water), then I wring it out very well and shake it so that there is no excess moisture left. Such paper will be obedient and will fall into any shape. We spread the dough and level it with a spoon.

Now you need plums - wash them, dry them and cut them in half lengthwise. We take out the bones and lay them on top of the dough, cut side up. Personally, I prefer dense fruits that do not turn into porridge after baking.

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I just love this American plum pie, I make it every time I have plums at home. The combination of plums with cinnamon or cardamom, with the addition of citrus notes, is simply amazing.

As you already understood, this recipe came to us from America. The original name is "Dimply plum cake", translated as plum cake covered with dimples (ripples). I translated the approximate amount of ingredients for our understanding. Why approximate? They have all the recipes painted in cups, a cup means a measuring cup of 236 ml.

• Flour - 180 g (1.5 cups);
• Baking powder - 2 tsp. spoons;
• Salt - a pinch;
• Ground cardamom (or cinnamon) - ¼ tsp. spoons;
• Soft butter - 78 g (5 tablespoons);
• Sugar (preferably brown) - 120g (3/4 cup)
• Eggs - 2 pcs.;
• Unflavored vegetable oil - 78 ml (1/3 cup);
• Zest of 1 orange (lemon);
• Plums - 8 pcs.

How to make American Plum Pie

It is advisable to sift the flour and mix with baking powder, add a pinch of salt and cinnamon.
The dough is cupcake, so we start by beating soft butter with sugar until creamy.

Then gradually add one egg at a time and continue beating.

Pour in refined vegetable oil, it is necessary that it be odorless.

Three citrus zest, orange zest is found in the original recipes, but I took a lemon. I also have a wonderful set of spices for baking, it contains both orange zest and cardamom.

Add prepared flour and mix until smooth.

Grease a baking dish with oil and sprinkle with flour or breadcrumbs. Then our cake will not stick to the walls and will come out easily.

Pour the batter into the pan and spread out in an even layer.

It is advisable to take plums ripe and dense, if they are overripe, they can turn into porridge. Wash the plums, cut in half and remove the pit.

When I bake such a cake in a rectangular raft, I leave the halves, and cut into quarters in a round one. I don't know why, I like it this way.

Arrange the sliced ​​plums on top of the dough, cut side up, so that the skin is in contact with the dough. When baking, the dough will rise and the plums will sink slightly, forming a wavy surface, which characterizes the name of the cake. For juiciness, you can sprinkle sugar mixed with cinnamon on top of the plums. The sugar will mix with the juice of the plums and caramelize, and the cinnamon will add flavor (if you like cinnamon, of course).

Bake at 180°C for about 30-35 minutes. Look at your oven. Readiness is determined as usual with a wooden stick.

Here is such a beauty. And here is such an American pie with plums in the section, the recipe is civilian, but it is quite possible to replace the products with ours.

Trust me, you won't have to mess around. Well, there is still such a simpler or. Choose and share your impressions in the comments.