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
- 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
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.
Turn the dough onto a board and knead briefly. (This step is unnecessary with the food processor.)
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.
Preheat oven to 375 °F.
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.
Mix the sugar, cinnamon, nutmeg, and lemon rind, and sprinkle over the plums.
Bake about 40 to 50 minutes, or until the crust is golden brown and the plums juicy.
Variation: This pie can be made with apricots, peaches, or blueberries.