Plum Pie (Zwetschgenkuchen)

About This Recipe

Yield:6 to 8
This recipe appears in: Joan Nathan's Rosh Hashanah Greatest Hits


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 cup pareve margarine
  • 1 egg yolk
  • Salt
  • Brandy
  • 1/3 cup plum jam
  • 1 tablespoon brandy
  • 2 pounds Italian plums, washed, quartered, and pitted
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • Dash of nutmeg
  • 1 teaspoon grated lemon rind


  1. 1

    Mix flour and sugar. Using a food processor or a pastry blender, cut in margarine until the mixture resembles coarse crumbs. Add the egg yolk, a dash of salt, and a dash of brandy to moisten the crust.

  2. 2

    Turn the dough onto a board and knead briefly. (This step is unnecessary with the food processor.)

  3. 3

    Place the dough in the center of a 9-inch pie plate and with your fingers pat it thinly into the bottom and sides. Refrigerate.

  4. 4


  5. 5

    Preheat oven to 375 °F.

  6. 6

    Mix plum jam with a little brandy and spread on the crust. Place the plums around in a circle so that each overlaps the other and they eventually form a spiral into the center.

  7. 7

    Mix the sugar, cinnamon, nutmeg, and lemon rind, and sprinkle over the plums.

  8. 8

    Bake about 40 to 50 minutes, or until the crust is golden brown and the plums juicy.

  9. 9

    Variation: This pie can be made with apricots, peaches, or blueberries.

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