How can you resist baking when there are so many plums, apricots, apples and other gifts of summer around? Does not work. Anyway, today is another plum pie with baked meringue on top. It turned out tasty and tender. Choose the strongest plums for the pie that will not turn sour during baking and ruin the whole thing. After buying plums, I usually immediately sort the plums: ripe ones will be used for food, and green ones will be used for pie. In the pie, unripe plums provide less moisture, but so much flavor! Moreover, in combination with the sweet dough, their unripeness is not felt at all.
Ingredients:
- Butter - 125 g
- Flour - 150 g
- Eggs - 4 pcs. (two of them divided into whites and yolks)
- Granulated sugar - 200 g (half will go into the dough, the other will be spent on meringue)
- Baking powder - 2 tsp.
- Food starch - 50 g
- Liqueur - 2 tbsp. l. (not necessary, I tried it both with and without it - it turns out delicious in any case)
- Salt - on the tip of a knife
- Powdered sugar for decoration - 1 tbsp. l.
- Plum (preferably unripe, elastic) - 500 g
How to make plum pie (step-by-step recipe with photos)
Place butter (125 g) in a deep bowl in which you will beat the pie dough. The butter should be well softened (to do this, remove it from the refrigerator in advance so that it reaches room temperature).
Start beating the butter with a mixer until light, then add 100 g of sugar and beat again until fluffy. This important stage of preparation helps us saturate the dough with air. Add salt 1/4 tsp.
Divide two of the four eggs into whites and yolks, set the whites aside, and beat the remaining two eggs into the yolks.
Add the eggs to the bowl with the dough, then mix thoroughly with the mixer again.
At this stage, you can flavor the dough with strong alcohol with a good smell (cognac, liqueur, aromatic wine). You can add vanilla extract (1 tsp) or add nothing at all.
In a separate cup, mix flour (150 g), baking powder (2 tsp), starch (50 g). Mix with a whisk until all ingredients are evenly combined.
Add the sifted ingredients to the dough, then use a spatula to gently fold into the dough.
The result is a fairly thick dough, but tender and airy. The following photo shows its consistency: to evenly distribute it over the bottom of the mold, you need a spatula (it does not spread on its own). 
The plums must first be washed, cut into halves, and pitted.
Place the plum halves into the dough, pressing down lightly.
Attention! If you have very ripe plums, it is better to place them with the flesh facing up, and not like in my photo: this way they will transfer less moisture to the dough.
Place the plum pie in a well-heated oven for 35 minutes at 175 C. Bake until the surface is golden brown and the toothpick is dry.
The test for doneness is very simple: use a wooden stick or toothpick to pierce the cake in the center, then remove the toothpick and see if its surface is dry. There shouldn't be any sticky dough on it.
Meringue cream for plum pie
10 minutes before the end of baking the pie, prepare the meringue cream. To do this, place the warm whites that remained at the beginning of cooking in a convenient mixing bowl and start working with a mixer. Beat at low speed at first, then gradually increase it. The protein foam should become fluffy and snow-white. Only after this (the process takes 5-6 minutes) start adding granulated sugar in a thin stream, without stopping whisking with a mixer.
Your task is to prevent the sugar from falling to the bottom of the bowl, but to mix it evenly into the whites.
Anyone who loves delicate airy caps on pies will like it.
When the sugar is completely added, you will need to beat for another 5-7 minutes (time depends on the power of the mixer) until stable peaks form. The protein mass should become elastic, shiny, smooth. If you use a spoon to create “drifts” on the surface, they should retain their shape and not spread.
Another world-famous test for the readiness of protein and sugar is to turn the bowl of whites upside down; they should not fall out.
Squeeze the protein cream onto the finished golden brown cake. You can use a pastry bag with nozzles; you don’t have to worry about it and spoon out the meringue in a disorderly manner, then smooth it over the surface. Place the meringue-covered pie back in the oven at maximum heat under the grill! The time it takes to brown the meringues depends on the power of your oven, it took me 2 minutes for the tails to turn brown. It’s better not to leave the oven, constantly checking the meringue, because if the oven is powerful, the process will go very quickly.
Sprinkle powdered sugar on top of the cake. Let cool slightly before serving.
Pie with plums and meringues in a section. The taste of this pastry is very similar to the one I baked last year. But thanks to the addition of starch to the dough, the pie turns out even more crumbly and airy. Well, the main difference - baked meringue - adds tenderness.
A similar pie can be made with any other berries or fruits. I tried to make it with peaches, nectarines, blueberries - it turns out very tasty.
I posted a simpler version of plum pie on my You Tube channel (this recipe does not require baked meringue and uses sour cream instead of butter). Welcome to my video channel, I wish you pleasant viewing!
If you add photos to Instagram, please include the tag #pirogeevo or #pirogeevo so that I can find your photos online. Thank you!
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Calories: Not specified
Cooking time: 60 min
A large number of dishes can be prepared from juicy, aromatic, sweet and sour plums. You can make jam or jam from them, add them as a filling to a variety of baked goods - pies, muffins, buns, pies, etc. They go well with other fruits, especially apples. you can cook for example
I offer you the most gorgeous shortbread pie with plums. A recipe with photos will help you prepare it with meringue step by step.
for test:
- margarine -125 gr.;
- flour - 1 1/3 cups;
- sugar – 1/3 cup;
- egg – 1 pc.
For filling:
- plums – 10-12 pcs.;
- sugar – 3 tbsp. l.
for meringue:
- protein – 3 pcs.;
- sugar – 0.75 cups.
Cooking time: 1.5-2 hours.
The ingredients are for a pie with a diameter of 30 cm.
How to cook with photos step by step
The recipe for shortcrust pastry for a pie is as follows: first combine the egg and sugar. 
Whisk the ingredients and add softened margarine to them. 
And then add flour. 
Wrap it in cling film and put it in the refrigerator for 30 minutes. At this time, you can start preparing the filling for our shortbread pie with berries. 
Remove the seeds from the plums and cut them into slices. 
Place the plums in a frying pan and add sugar to them. 
Place the frying pan on the fire and simmer the plums for 5-7 minutes. Then cool. 
Beat the egg whites with sugar until stiff peaks form. 
Remove the dough from the refrigerator and spread it into the pan. Make pricks in the dough. 
Place the pan in an oven preheated to 190⁰C and bake for 10 minutes. 
Also, using a pastry syringe, squeeze the whipped whites over the plums. Return the plum pie back to the oven. 
Bake the cake for another 20 minutes until the meringue is brown. 
Remove the pie from the oven and cool. Then enjoy its taste with a cup of tea. 
Bon appetit!
Sand pie with plums was prepared by ANET83
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This is not a pie, this is some kind of magic. Sour plums under airy meringue on soft dough... This miracle is not just a festive one, it will decorate a royal table! Mmmm, we're going to a tea party like we're going to a feast.
In addition to the spectacular cut and taste, the main advantages of the pie are the simplicity and speed of preparation. So, from you - plums plus an hour and a bit of time, from us - a delicious recipe plum pie with meringue.
To highlight the aroma of plums in the pie, sprinkle them with a pinch of cinnamon. To give baked goods a pronounced caramel note, you can replace regular sugar with brown sugar. If your plums are too juicy, sprinkle the surface of the dough with a small amount of starch before placing them, and sprinkle the plums themselves with it. The starch will bind the juice, turn it into fruit jelly, and the dough will not get soggy.
Ingredients
Preparation
- 1 Dissolve yeast in warm milk, add 1 tbsp. l. sugar, stir. Sift the flour into a bowl, make a well in the center of the mound, and pour the yeast mixture into it. Add eggs, butter, 80 g sugar, salt, mix. Leave the dough to rise in a warm place for an hour.
- 2 Wash the plums, halve and remove the pits.
- 3 Place the dough in a greased springform pan and form high sides. Sprinkle the bottom with 40 g of sugar, lay out the plum halves. Place the pie in the oven preheated to 200 degrees for 20–25 minutes.
- 4 Beat the egg whites with the remaining sugar and a pinch of ginger until stiff peaks form. Remove the pie from the oven, add the egg foam, and return to the oven for 10-15 minutes. Cool for 20 minutes, then carefully remove the springform ring from the pan.
Introducing a festive recipe - a cake with prunes and meringues for a family celebration. The cake is a tall layer of airy meringue on a thin flour base with a layer of prunes.
Ingredients
How to make a cake with prunes and meringues
- Soak pitted prunes in cognac for 20 minutes.
- Separate the egg yolks from the whites.
- Add baking powder, half the sugar, flour and butter or margarine to the yolks. Knead plastic shortbread dough.
- Form a ball of dough, wrap in film and place in the refrigerator for 30 minutes.
- Spread the chilled and pliable dough in an even layer over the bottom of the pan, and make punctures on the surface with a fork. Bake the cake in an oven preheated to 180 degrees for the first 10-15 minutes.
- Meanwhile, prepare the next layer of the pie: beat the whites, the remaining 100 g of sugar and starch until stiff peaks form.
- Cut the prunes squeezed out after the cognac “bath” into large cubes/strips. Leave a few for decoration.
- Remove the pan from the oven after 10-15 minutes, first cover the half-finished cake with pieces of prunes...
- ...then a snow-white foam of proteins, starch and sugar. Return to baking without changing the temperature for another 20-30 minutes.
- Dip the remaining prunes for decorating the pie in melted dark chocolate. For convenience, use wooden skewers or toothpicks.
- Place the dried fruits completely covered in chocolate in the refrigerator while the cake is baking.
- Decorate the finished and already cooled baked goods with chocolate chips and homemade prune candies. If desired, sprinkle the pie with additional nut crumbs.
Made from biscuit dough. But to avoid confusion, I suggest calling this pastry simply - shortbread plum pie!
I think you can try this kind of baking with other fruits: apricot, peach, for example. A pie with nectarine should also be delicious, because nectarine is the “son” of plum and peach.
And with plums, I highly recommend that you also try the delicious spiced cake, as well as the plum-poppy seed pie. And we also have a recipe for plum shortbread pie from readers submitted to the Summer Baking Contest - very beautiful!
Ingredients:
Dough:
- 1 cup flour;
- half a pack of butter margarine, or better yet, butter (125g);
- 0.5 teaspoon of soda (quench with vinegar).
Curd layer:
- 250 g (pack) cottage cheese;
- half a glass of sugar;
- 1 yolk.
Filling:
- 7-8 large, ripe, but not too soft plums.
Meringue:
- 1 protein;
- half a glass of sugar (100 g).
Plum pie recipe:
For the crust, we will knead the shortbread dough according to the easiest recipe - to view it, follow the link.
Place the dough in the refrigerator for 15 minutes, and in the meantime wash and dry the plums.
Knead the finished dough with your fingers into a cake 0.3-0.5 cm thick with small sides. I made a round pie in a cast iron skillet. If you want a rectangular and larger one, double the ingredients for the dough and make it on a baking sheet - I recommend it, since a small pie gets eaten very quickly!
Place the cake in a preheated oven and bake over medium heat (about 200 C) for 10-15 minutes, until half cooked.
While the cake is baking, mix cottage cheese with half a glass of sugar and yolk.
And beat the whites with a mixer with the second half glass of sugar until thick foam.
Taking the half-baked cake out of the oven, spread the curd mass on it.
After leveling the curd with a spoon, spread the meringue on top.
Cut the plums into thin slices.
And arrange them beautifully over the pie, lightly drowning them in the meringue.
Place the pie back in the oven and bake over medium-high heat until done - another 15 minutes until the meringue has browned.
Do not immediately remove the finished pie from the mold - the hot shortcrust pastry crumbles easily. Wait for it to cool slightly, then use a spatula to lift the edges and invert the pie onto a large lid and then onto a serving platter.
However, these maneuvers are not needed if you bake in a springform pan - but then you need to cover its bottom with oiled parchment.
Cut the finished plum pie into pieces and enjoy the delicious taste! Crumbly dough, delicate cottage cheese, juicy plums and meringue that melts in your mouth form a composition worthy of a gourmet. You'll see, not even half a day will pass before you'll have to bake another one!
