Plum Pie for Autumn-like Summer



Despite it’s not even late August, the weather today is rather October-ish, I must say. 18-something degrees Celsius, no sun at all, gray clouds, even more gray sky and totally gray rain. To survive this weather You need something very sunny and summery and comfy. What You say for simple pie with plums, hint of brown sugar and cinnamon and some extra – French white nougat with almonds. I say yes!

250 g flour
75 g + 1 spoon brown sugar
150 g butter
2 eggs
pinch of salt
pinch of cinnamon
1 kg sweet, ripe plums
75 g nougat with whole almonds

Turn on the oven for 190 C.

Mix flour with sugar and salt, add cold butter cut into pieces and eggs. Mix quickly (if You work with short pastry to long, flour will release its gluten and the pastry will be chewy instead of crisp and flaky). Form dough into a bowl, wrap in cling foil and pt into fridge for hour or more.
Meanwhile wash the plums, cut them on halves and remove stones. Mix with one spoon of brown sugar and cinnamon. Cut nougat into small pieces. Grease the baking sheet You will bake your pie on.
Take the chilled dough and roll to 0,5 – 1 cm thick. Transfer the pastry onto the baking sheet, cover with nougat crumbs  and plums (skins down).
Bake for 20-25 minutes. Put on rack to chill and for juice to set.



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