🍴🍑 Plum pie from the "New York Times" 🍑🍋

I do not know if it's true or the people lie, but I read that the recipe for this pie was published in the newspaper "New York Times" every year between 1983 and 1995, according to the numerous requests of American housewives, testing the patience of the then editor. Finally, it (patience, that is) the long-suffering editor burst, and he printed the recipe for the last time with a request to laminate it and hang it on the refrigerator door. Here is a fiction that goes on the Internet. And, of course, I just had to cook this pie to check if the recipe was so good. I prepared it three times already and with all responsibility I declare - it is good! Preparing the pie is just lightning fast, except for the baking time, the set of products is extremely simple. I suggest you also check how tasty the pie, which so worried America for 12 years.

Ingredients for "Plum Pie from the New York Times":

Sugar (+ 2 tablespoons per sprinkle) - 3/4 stack.
Butter (or margarine) - 113 g
Flour wheaten / Flour - 1 stack.
Egg of chicken - 2 pieces
Baking Powder - 1 tsp.
Salt - 1 whisper.
Plum or prunes - 12 pcs
Cinnamon - 1 tsp

Plum on a recipe should be sort "Hungarian". If I understood correctly, it is also called prunes. I bought a very large plum for the first time, it covered the entire surface of the pie. In subsequent times the plum was shallow, and it also turned out delicious and beautiful. We need 24 halves, that is 12 whole plums.

Beat butter with 3/4 tbsp. sugar.

Add eggs and salt one by one. Beat again.

Spoon the flour mixed with the baking powder. Not to bigotry! As you can see, the dough is rather thick. At this stage, turn on the oven at 175-180 degrees.

Shape the oil with oil, sprinkle with flour, lay out the dough, smooth. At me the form in diameter of 24 see. Plums divide into halves. From above, without pressing, spread the halves of the sinks.

Mix 2 tbsp. l. sugar with 1 tsp. cinnamon.

And sprinkle with cinnamon sugar plums. Put in a well-heated oven and bake 40-45 minutes until crisp.

Sugar on the plums caramelized. The pie looks amazing. As you can see, the green, plain plum after baking turns into amber, with a red tint. Very interesting effect.