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Dina Kohl

GERMAN PLUM PIE

Fruity, juicy and tart pie
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Prep Time 1 hour
Cook Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: German
Ingredients Method Notes

Ingredients
  

For the dough
  • 60 ml lukewarm milk
  • 1 teaspoon rapid-rise yeast
  • ½ teaspoon sugar
  • 250 g all-purpose flour
  • ¼ teaspoon salt
  • 45 g granulated sugar
  • 45 g soft butter
  • 1 medium egg
  • ½ teaspoon lemon zest
  • 1 teaspoon vanilla sugar
For the topping
  • 750 g plums rinsed, pitted and quartered
  • 100 g all-purpose flour
  • 60 g granulated sugar
  • 75 g melted butter plus 1 tablespoon to grease the dough surface
  • ¼ teaspoon cinnamon

Method
 

  1. n the bowl of your stand mixer if using, combine the flour, sugar and salt.
  2. In a small bowl dissolve the yeast and ½ teaspoon sugar in the milk. Cover with a saucer for 10 minutes, or until it starts to foam.
  3. Make a small well in the flour mixture and pour in the yeast. Break the egg over the yeast and sprinkle with lemon zest and vanilla. Distribute the soft butter on the edges.
  4. Using the hook attachment knead on speed 2 until the dough comes together about 5 minutes and becomes smooth and pliable. You might need 1 tablespoon of milk if dough is too dry. Form the dough into a ball and place in a slightly greased bowl. Cover with a clean towel and allow to rest in a warm, quiet place for two hours until double in size.
  5. Cover the bottom of a 32-cm pie dish with parchment paper. Preheat oven (175°C/350°F).
  6. Roll out the dough on a slightly floured surface and transfer to the prepared sheet. Grease the surface of the dough with the one tablespoon melted butter and arrange the plums on it.
  7. Prepare crumb: Mix the flour, sugar and cinnamon in a mixing bowl and gradually add the lukewarm melted butter. Mix with a fork until clumps form. Spread evenly over the plums. Bake on second lower rack for 30 minutes. Remove the pan to the middle rack and bake for another 5 minutes, or until crumb is golden brown. Let cool in the pan and remove to a serving platter. Serve with a dollop of whipped cream.

Notes

All images and text © Dina Bayoud Kohl