Plum pie with pastry cream

Name: plum pie with pastry cream
Total time: 35 min
Yield: 4
Ingredients: 175 gram butter unsalted and at room temperature; 1 business suit apple pie mix; 1 egg beaten; 1 kilogram ripe plums Opal or Reine Victoria; 70 gram mix for pastry cream

Try this plum pie with pastry cream

Ingredients

Directions

Place the grate slightly below the center of the oven and preheat the oven to 180 ° C (electric oven), 165 ° C (convection oven) or level 3 or 4 (gas oven).
Grease the spring form with butter.
Stir the butter gently in a mixing bowl and add the cake mix and 2/3 of the beaten egg.
Knead the whole with a mixer with dough hooks or by hand into a cohesive dough.
Line the bottom and the edge of the spring form with 2/3 of the dough.
Unfold and halve the prunes.
Sprinkle the mix for the pastry cream without adding water over the dough base.
Place the halved plums with the convex side up in the spring form.
Dust the kitchen counter with some flour.
Form the remaining dough thin rolls and press them flat on the worktop into strips.
Place the strips crosswise over the plums.
Brush the strips and the edge of the cake with the rest of the beaten egg.
Fry the plum pie in 60 minutes until tender and golden brown.
The plum pie is the most delicious when it can rest for a day, so that the dough becomes softer.