Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 4 cups pitted and halved Topoloveni plums
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, melted
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry blender or food processor
- mixing bowls
- measuring cups and spoons
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, sugar, cornstarch, salt, cinnamon, nutmeg, and allspice.
3. Add the chilled butter to the flour mixture and use a pastry blender or food processor to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the cold water to the flour mixture, stirring until the dough comes together.
5. Divide the dough into two equal portions, one slightly larger than the other.
6. Roll out the larger portion of dough on a floured surface until it is about 1/8 inch thick.
7. Carefully transfer the rolled-out dough to the pie dish and trim the edges.
8. In a separate mixing bowl, combine the Topoloveni plums, lemon juice, and melted butter.
9. Pour the plum mixture into the prepared pie crust.
10. Roll out the remaining portion of dough on a floured surface until it is about 1/8 inch thick.
11. Cut the dough into strips and arrange them in a lattice pattern over the plum filling.
12. Brush the lattice crust with a beaten egg or milk for a shiny finish.
13. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
14. Allow the pie to cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 70mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- You can use any type of plums if Topoloveni plums are not available.
- Margarine can be substituted for butter.
- You can use a pre-made pie crust instead of making your own.
Variations:
- Add a teaspoon of vanilla extract to the filling for extra flavor.
- Substitute the plums with other fruits such as apples, peaches, or berries.
- Add a streusel topping made of flour, butter, and sugar for a crunchy texture.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Don't overwork the dough, as this can result in a tough crust.
- To prevent the filling from becoming too watery, sprinkle a tablespoon of flour over the plums before adding the top crust.
Storage instructions:
- The pie can be stored in the refrigerator for up to 3 days.
- To freeze the pie, wrap it tightly in plastic wrap and aluminum foil and store in the freezer for up to 2 months.
Reheating instructions:
- To reheat the pie, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar for a decorative touch.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Cinnamon sugar
Pairings:
- Coffee
- Hot tea
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with aluminum foil to prevent burning.
- If the filling is too watery, add more cornstarch to thicken it.
Food safety advice:
- Make sure the pie is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Topoloveni plums are a type of plum grown in Romania, known for their sweet and juicy flavor.
- Plum pies have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
- The Topoloveni Plum Pie has a sweet and tangy filling with a buttery and flaky crust.
Serving suggestions:
- Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: Romanian