Pie with plums. Stunning Recipes
Summer is the only time when there is an opportunityenjoy the aromatic, juicy and sweet plums in full. Naturally, in the winter-autumn period you can buy imported fruits, but they have a slightly different flavor and aroma than garden, blue and yellow. They can be eaten fresh, cook compotes, jam, jams, and also make a pie with plums. We can offer a few very mouth-watering, and most importantly light-weight options.
Cake with plums and apples
You need to beat four eggs thoroughly in a blender beforethe appearance of foam, then add a glass of sugar and mix again. Start to gradually introduce flour. In total, it will need about a glass. The amount will depend on the size of the eggs. Prepare the fruit. Three hundred grams of sour apples peeled, pull out the core and cut into identical lobules. In large plums (preferably blue), remove the stone and divide them into two parts. Then in a greased form pour a little dough, put the apples, add the remaining mixture. On the surface beautifully spread the plums and put in a preheated oven. Bake for thirty to forty minutes to such a state that there is an appetizing crust. Cut the pie with plums when it gets cold. It is better to give him the opportunity to insist a little.
Pie with plums "Appetizing"
Half a kilo of blue fruits thoroughly wash, removebone and divided into two halves. Now let's do the test. Mix one hundred and fifty grams of room temperature oil with 3/4 cups of granulated sugar, a bag of baking powder, a pinch of salt and two large spoons of fatty sour cream. We begin to gently mix the mixture in the blender, first at slow speeds, gradually increasing them. We pour a little flour, constantly whipping the dough. In total, no less than two of its glasses should be left. The dough turns out to be very delicate, friable, so it needs to be rolled directly in greased form. But a third of the total must be left, in order to make it powder from above. Gently stretch the dough to the brim, make a bump out of it and lay out the halves of the sinks. Sprinkle them with a little sugar. The remaining dough begins to grind between the hands, making a crumb. In the event that it does not want to "hold on", then add to it two large spoons of breadcrumbs. Sprinkle the crumbs on top of the pie and send it to the preheated oven. The optimum temperature will be one hundred and seventy degrees, but not more. Pie from plums should get a golden crust. Serve it on the table when it is slightly blushed and infused. To get it is better very carefully, because it breaks down severely.
Pie with plum and walnuts
In a frying pan with a removable handle put a piecebutter, pour half a cup of sugar, the amount of which can be increased depending on the acid fruits. Pull rubbish off the sink, peel off the core and put in the oil "back" up. Sprinkle them with crushed walnut kernels (two large spoons). Fry for five minutes without stirring. Remove the frying pan from the heat and make a dough. Three hundred grams of flour mixed with a bag of baking powder and a small amount of vanillin. Melt sixty grams of butter, pour a glass of milk and two eggs. Whip the dough with a whisk or mixer, add flour mix. It should look like a liquid sour cream by its consistency. Pour the dough into the plum, put it in the oven. At a temperature of not more than one hundred and eighty degrees, bake for twenty-five minutes. How ready the pie with plums can be checked with a match. Serve it on the table in an inverted form.