Plum Pie (Zwetschgenkuchen) Recipe

Read more: Joan Nathan's Rosh Hashanah Greatest Hits
- Yield:6 to 8
Ingredients
- 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
Directions
-
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.
Turn the dough onto a board and knead briefly. (This step is unnecessary with the food processor.)
-
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.
Filling
-
5.
Preheat oven to 375 °F.
-
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.
Mix the sugar, cinnamon, nutmeg, and lemon rind, and sprinkle over the plums.
-
8.
Bake about 40 to 50 minutes, or until the crust is golden brown and the plums juicy.
-
9.
Variation: This pie can be made with apricots, peaches, or blueberries.
This Recipe Appears In
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