Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Filling
To shape
Utensils
For 1 pie tin approx. 25 cm in diameter
How it's done
Pastry dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the cream cheese, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Filling
Place the plums, sugar and vanilla paste in a pan, simmer for approx. 5 mins. until just soft. Mix the cornflour with the water, pour into the pan while stirring, simmer for approx. 2 mins. Remove the pan from the heat, leave to cool.
To shape
Roll out half of the pastry to approx. 3 cm larger than the dish. Place the pastry in the dish, press the edges down firmly, trim off the excess. Prick the base firmly with a fork. Spread the filling over the pastry base, smooth down. Roll out the remainder of the pastry to match the size of the dish, cut into strips approx. 3 cm wide. Chill the pastry strips for approx. 10 mins. Lay the pastry strips over the filling in a lattice pattern, pressing down the edges. Brush the pastry with the egg white, sprinkle with sugar.
To bake
Approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the pie to cool in the tin on a rack.
| Note: | Instead of a pie dish, you can also use a springform pan. |
|---|---|
| Note: | If you’re using damsons, reduce the cooking time by approx. 2 mins. |
| Serve with: | Vanilla or Fior di Latte ice cream. |
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