Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.

Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined.

Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good).

Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss.

Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles.

Let cool at least slightly, but it’s good hot, warm, or cold.

En guete!

  • Storksforlegs@beehaw.orgEnglish
    6·
    3 months ago

    it looks extremely tasty! thank you for sharing the recipe - where is it from? ive never heard of plum pie, north america doesnt really do anything with plums (except maybe plum sauce for chicken fingers)

    • Trabic@lemm.eeOP
      2·
      3 months ago

      It was!

      The recipe is Swiss, from a popular series of cookbooks called Betti Bossi, I believe Germans and Austrians have versions as well.

      Wähe (pronounced vai-hey) is the base recipe, and the sweet ones are lovely and custardy. There are also savory versions that are more quiche-like.

  • T (they/she)@beehaw.org
    3·
    3 months ago

    Thank you so much for the recipe! I got a lot of plums from our CSA AND didn’t know what to do with them, I’ll definitely try this next time!