Plum pie

Name: plum pie
Total time: 125 min
Yield: 12
Ingredients: 225 gram wheat flour; 5 bag instant yeast; 6 tablespoon granulated sugar; 40 gram butter; 1 egg; 75 ml milk; 1 kg plum; 3 tablespoon custard powder

Ingredients

Directions

Take a low cake mold from which you can take the bottom.
Mix in a bowl the flour, yeast, one and a half tablespoon of granulated sugar and a pinch of salt.
Add the butter, the egg and the milk and stir everything into a cohesive dough (keep some of the egg behind).
Add a little milk if the dough is too stiff.
Knead the dough on a floured surface for five to ten minutes until it is supple and elastic.
Form the dough into a ball and put it back in the bowl, cover with cling film and let the dough rise for an hour until the volume has doubled.
In the meantime, make the filling: halve the prunes and remove the wick.
Spoon the plums in a bowl with one to three tablespoons of sugar and allow them to stand like this.
Preheat the oven to 190 ° C.
Roll two-thirds of the dough on a floured surface to a round piece of 28 cm round.
Line the cake mold with the dough and press the dough well on the edge.
Roll out the rest of the dough into a 28 cm long piece and cut it into thin strips.
Sprinkle the bottom of the cake tin with custard powder and spread the plums over it.
Place the bars of dough in a diamond shape on the filling and press them to the edge.
Spread the strips with a scraps of egg and sprinkle one and a half tablespoon of sugar over them.
Slide the mold into the bottom of the oven and fry the pie in a maximum of three quarters of an hour until golden brown and done.
Allow the pie to cool completely on a rack.