In summer, there should be plenty of berry and fruit pies. Especially if you find sour fruit, God himself commands you to put it in some kind of baking. This time I had bad luck with the plums. They were not just sour, but worse than lemons, sour. There was nothing left to do but bake a pie with them, and spice up the acid. I must say it turned out perfect. It’s hard to surprise us with pies, but this one did. Gone from the plate literally within a day.
Ingredients
For the dough
- Egg – 2 pcs.
- Sugar – 100 gr.
- Cinnamon ground – 1/2 tsp.
- Vanilla sugar – 10 gr.
- Sour cream 30% – 90 gr.
- Wheat flour – 100 gr.
For stuffing
- Peaches – 2 pcs. (approx. 200 gr.)
- Prunes – 8 pcs.
- Wheat flour – 1 tsp.
- Starch – 1 tbsp.
For the kramble
- Wheat flour – 1 tbsp.
- Brown sugar – 1 tbsp.
- Cinnamon ground – 1 tsp.
- Ground nutmeg – 1 whisper.
- Almond nut – 20 gr.
- Butter – 20 gr.
Preparation
- Crumble the almonds finely.
- Mix flour, sugar and spices.
- Combine the dry ingredients with the almond crumbs and soft butter.
Thoroughly mix everything. Place on clingfilm, flatten into a small, flat bar. Wrap and place in freezer. - We turn on the oven to heating mode on 180ะก top / bottom.
- In a bowl combine sugar, vanilla sugar, cinnamon and eggs. Whisk everything into a fluffy foam for about 5 minutes.
- Add the sour cream and whisk.
- 8. Sift flour and add in batches to the liquid ingredients. The result should be a sticky, liquid dough.
- The fruit we cut into arbitrary large pieces. Remove bones.
- Put them in a separate bowl and sift flour and starch on them through a sieve. Stir.
- Open baking dish lined with parchment and grease with butter.
Pour a few spoonfuls of dough on the bottom of the mold, spreading it over the bottom. On top of the dough lay out the fruit and cover them with the rest of the dough. - Take the kramble out of the fridge. Grate it on top of the pie with a coarse grater.
- Put the pie in the oven for 35-45 minutes, until it is nicely browned and a dry match.
- When the pie is ready the fruit will be liquid around the edges, don’t be alarmed. Allow the pie to cool slightly. Using a silicone spatula, pull back the edges and remove the sides. The pie will still be very tender. When the pie is almost cool, place a plate on top of the pie and flip it over. Remove the bottom and parchment. Place another plate on top and flip again.
It’s tastier to serve this pie with an ice cream scoop in it, but for us it flew off the coffee before the ice cream was in the freezer.
Enjoy your tea party!
