→ Plum pie from the New York Times. Delicate plum cake from the New York Times newspaper (correct recipe) Plum cake from the Times newspaper

Plum pie from the New York Times. Delicate plum cake from the New York Times newspaper (correct recipe) Plum cake from the Times newspaper

Plum pie from the New York Times is a legendary pie whose recipe has a very interesting story. American plum pie became a symbol of the passing summer for many Americans at the end of the last century. Marian Berroz, the author of the recipe, dedicated it to the beginning of the season of plums, which were sold everywhere at an attractive price. From 1983 to 1989, the New York Times published Marian Burrose's recipe every September. Readers flooded the editors with letters of gratitude and requests to publish the recipe next season. After six years of publication and a continuous stream of reviews, the New York Times printed the plum pie recipe in large format and even outlined it with a dotted line so that housewives would finally cut it out and stop bothering the editors. After which a statement was made about the last publication of the recipe. What started here! Angry letters poured in, and one reader explained the significance of the annual publication of the pie: “The appearance of this recipe is bittersweet, like the pie itself. Summer is leaving, it is replaced by autumn. Your annual recipe epitomizes this. Don't be angry with us."
Since its first publication, the American Pie recipe has changed slightly. So, in the first version, 1 cup of sugar is indicated, and in the 1989 recipe - three quarters of a glass. Options have appeared with apples and cranberries - other symbols of autumn. Then a summer version of the recipe came out with blueberries and pears. What explains the popularity of plum pie? Its dough is very tender, with a creamy flavor from the butter and a crispy crust. The pie is prepared quickly, if not instantly. Products are always at hand. I stick to the classic recipe and invite you to prepare with me step by step a fragrant symbol of the passing summer. You can get creative and add things to the recipe as you go. I hope that for my readers the publication of this pie will grow into something more than just a recipe.

Ingredients:

  • 3/4 tbsp. sugar + 2 tbsp. for powder;
  • 113 g butter;
  • 1 tbsp. flour;
  • 2 eggs;
  • 1 tsp baking powder for dough;
  • a pinch of salt;
  • 12 plums of the prune, Hungarian, etc. variety;
  • 1 tsp cinnamon.

American Plum Pie recipe from the New York Times

1. We select plums from which the pit can be easily separated from the pulp. Hungarian and prune plums are also very aromatic, dense and juicy. Cut the washed plums into halves lengthwise and remove the pits. IN classic recipe 12 small plums are used. If the plums are large, 6-8 pieces will be enough.

2. In a separate bowl, mix cinnamon and sugar for dusting. If you are preparing a pie in a small form, about 20 cm in diameter, there is even a lot of this powder.

3. Combine sugar with eggs. The original 1983 recipe calls for exactly 1 cup of sugar, but even with 2/3 cup the pie seems quite sweet.

4. Beat everything into a homogeneous mass until bubbles appear.

5. Add flour to the beaten eggs. It is advisable to sift it. This way we will saturate it with oxygen, and the cake will turn out truly airy. And with the help of a sieve, we will separate solid and foreign particles from the flour, which can spoil the taste of the pie. Now add baking powder, a pinch of salt and add soft butter (or margarine). For convenience, a couple of hours before preparing the cake, we will leave the butter to sit at room temperature, and we will not have to resort to additional softening procedures. By the way, the original recipe says that it is not necessary to add salt, but it is a natural flavor enhancer that will not harm the pie.

6. Beat the dough thoroughly with a whisk. You can do it with a spoon, but it takes longer and is more difficult. From the photo in the recipe you can see that the consistency of the dough is thick, and the color depends on the eggs.

7. Line the bottom of a small springform pan with parchment paper. Grease the walls with oil so that the cake separates well.

8. Place thick dough into the mold.

9. Level the mass with a spoon.

10. Place the plums on top, cut side up, so that they are well baked. From halves of plums you get “boats” in which the aromatic plum juice will be retained. We do not press down the halves; during the baking process they will sink a little due to the fact that the dough rises. If the fruits are large, you will need less of them than indicated in the list of ingredients. It is necessary that they all fit evenly into the mold.

11. Finally, sprinkle the plums with cinnamon sugar. This is our future crispy and aromatic crust.

12. Place in a heated oven and bake. The original recipe states a time of 1 hour at 160 degrees. It has been experimentally verified that at 180 degrees it bakes in 40 minutes, at 200 degrees - 20-25 minutes. We determine the readiness of the pie by the golden brown crust and the aroma that fills the house. To be sure, pierce the biscuit with a match or toothpick: ready dough doesn't stick.

13. Let the cake cool slightly (literally 10 minutes) and remove the springform pan. The plum juice that releases as the pie bakes sets into a cinnamon-sugar crust—it’s simply delicious!

The author of the recipe claims that the pie can be frozen in foil. Then it is defrosted, heated in the oven at a temperature of 150 degrees and eaten with pleasure. The shape and taste of the pie do not suffer from short-term freezing.

Delicate plum pie from the New York Times newspaper is ready. Bon appetit!

The plum trees at the dacha have finally grown. The harvest was enough not only to eat delicious fruit, but also to bake a plum pie according to the New York Times recipe. This pastry interested me in its simple preparation and also in its history.

Believe it or not, the New York Times published this recipe for 12 years in a row. It was first published in September 1983. The plum season was beginning and culinary section editor Marian Burros decided to publish her friend’s recipe.

After publication, the editors received rave reviews throughout the year and decided to publish it again next season. Then, under the pressure of readers, again and again. Before the start of the next plum season, the editor began to receive letters with questions:

“Isn’t it time to publish a plum pie recipe?

“Are you planning to publish a recipe for plum pie this year?”

In 1995, the last publication was made; the editors warned readers about this, suggesting that they cut out the recipe and save it.

I suggest you try baking this popular American pie from the New York Times, that’s what they call it now. It's easy and quick to make - ideal for busy housewives.

Plum pie - recipe from the New York Times

Ingredients:

  • butter - 120 gr
  • granulated sugar - 170 g + 20 g for sprinkling
  • eggs - 2 pcs
  • flour - 160 gr
  • baking powder - 1 tsp.
  • a pinch of salt
  • cinnamon
  • plums - 10 - 12 pcs.


Step by step recipe:


Plum pie, made according to the New York Times recipe, turns out very beautiful and tasty. Due to the sugar sprinkled on top, the plum fruits are slightly caramelized, retain their shape and pleasantly combine with the delicate, creamy taste of the baked dough. Be sure to try it!

Watch the video for another version of baking with plums.

Plum pie from Yulia Vysotskaya - video recipe

The dough in this recipe is very similar, but it has its own twist, I wanted to try it, maybe it will interest you too.

Elena Kasatova. See you by the fireplace.

It’s as if plums were specially created for baking - it is in combination with sweet dough that they fully reveal their taste! We think this pie is one of the most successful options for plum baking. According to legend, his recipe was published for a long time in the New York Times due to numerous requests from housewives. We don’t know whether this is true or not, but plum pie is well worthy of such popularity. It is very easy and quick to prepare, and the taste is simply great!

  • Recipe author: Anna Atai
  • After cooking you will receive 8
  • Cooking time: 1 hour

Ingredients

  • 300 g plum
  • 120 g butter
  • 110 g sugar
  • 2 pcs. egg
  • 90 gr wheat flour
  • 7 gr. baking powder
  • 2 tbsp. brown sugar
  • 1/2 tsp. ground cinnamon

Cooking method

    Remove the butter and eggs from the refrigerator in advance - they should be at room temperature. Turn on the oven and preheat to 180 degrees. Cut each plum in half and remove the pit. Grease a mold with a diameter of 23 cm butter.

    Mix the rest of the butter and sugar well with a whisk.

    Add eggs one at a time, mix again with a whisk or mixer.

    Separately mix flour and baking powder. Pour the flour into the butter mixture and mix with a whisk.

    Transfer the dough into the mold (it turns out quite thick). Place the plums on top, cut side up, without pressing them into the dough. Mix brown sugar and cinnamon. Sprinkle this mixture over the pie.

    Place the pan in the oven for 40-50 minutes. Check readiness with a toothpick. If a toothpick inserted into the middle of the cake comes out completely dry - plum pie ready.

    Bon appetit!

New York Times plum pie is a legendary pie with a very interesting recipe behind it. American plum pie became a symbol of the passing summer for many Americans at the end of the last century. Marian Berroz, the author of the recipe, dedicated it to the beginning of the season of plums, which were sold everywhere at an attractive price. From 1983 to 1989, the New York Times published Marian Burrose's recipe every September. Readers flooded the editors with letters of gratitude and requests to publish the recipe next season. After six years of publication and a continuous stream of reviews, the New York Times printed the plum pie recipe in large format and even outlined it with a dotted line so that housewives would finally cut it out and stop bothering the editors. After which a statement was made about the last publication of the recipe. What started here! Angry letters poured in, and one reader explained the significance of the annual publication of the pie: “The appearance of this recipe is bittersweet, like the pie itself. Summer is leaving, it is replaced by autumn. Your annual recipe epitomizes this. Don't be angry with us."


Since its first publication, the American Pie recipe has changed slightly. So, the first version calls for 1 cup of sugar, and the 1989 recipe calls for three-quarters of a cup. Options have appeared with apples and cranberries - other symbols of autumn. Then a summer version of the recipe came out with blueberries and pears. What explains the popularity of plum pie? Its dough is very tender, with a creamy flavor from the butter and a crispy crust. The pie is prepared quickly, if not instantly. Products are always at hand. I stick to the classic recipe and invite you to prepare with me step by step a fragrant symbol of the passing summer. You can get creative and add things to the recipe as you go. I hope that for my readers the publication of this pie will grow into something more than just a recipe.

  • 3/4 tbsp. sugar + 2 tbsp. for powder;
  • 113 g butter;
  • 1 tbsp. flour;
  • 2 eggs;
  • 1 tsp baking powder for dough;
  • a pinch of salt;
  • 12 plums of the prune, Hungarian, etc. variety;
  • 1 tsp cinnamon.


1. We select plums from which the pit can be easily separated from the pulp. Hungarian and prune plums are also very aromatic, dense and juicy. Cut the washed plums into halves lengthwise and remove the pits. The classic recipe uses 12 small plums.

2. In a separate bowl, mix cinnamon and sugar for dusting. If you are preparing a pie in a small form, about 20 cm in diameter, there is even a lot of this powder.


3. Combine sugar with eggs. The original 1983 recipe calls for exactly 1 cup of sugar, but even with 2/3 cup the pie seems quite sweet.


4. Beat everything into a homogeneous mass until bubbles appear.


5. Add flour to the beaten eggs. It is advisable to sift it. This way we will saturate it with oxygen, and the cake will turn out truly airy. And with the help of a sieve, we will separate solid and foreign particles from the flour, which can spoil the taste of the pie. Now add baking powder, a pinch of salt and add soft butter (or margarine). For convenience, a couple of hours before preparing the cake, we will leave the butter to sit at room temperature, and we will not have to resort to additional softening procedures. By the way, the original recipe says that it is not necessary to add salt, but it is a natural flavor enhancer that will not harm the pie.


6. Beat thoroughly dough whisk ohm You can do it with a spoon, but it takes longer and is more difficult. From the photo in the recipe you can see that the consistency of the dough is thick, and the color depends on the eggs.


7. Don't go to the bottom b ol shoy r A removable form cover with parchment paper. Grease the walls with oil so that the cake separates well.

cover the bottom of the springform pan with bee bread ament oh, lubricate the walls

oil


8. Place thick dough into the mold.


9. Level the mass with a spoon.


10. Place the plums on top, cut side up, so that they are well baked. From halves of plums you get “boats” in which the aromatic plum juice will be retained. We do not press down the halves; during the baking process they will sink a little due to the fact that the dough rises. If the fruits are large, you will need less of them than indicated in the list of ingredients. It is necessary that they all fit evenly into the mold.

Now that plum season is in full swing, why not cook with them? tasty pie? Moreover, I recently found a very interesting recipe online on an American culinary forum, which I immediately wanted to repeat in my kitchen. We will be making plum pie from The New York Times newspaper.

This recipe was first published in The New York Times in 1983. After that, at the request of housewives, it was printed annually until 1995, until the editor-in-chief ordered the printed version to be laminated so that it could be conveniently stored in the kitchen.

I translated and adapted the recipe so that I could start cooking right away, fortunately, I already had plums. I used Hungarian, but any other fleshy, not too juicy plum will work. Let me tell you all the secrets of making plum pie from the New York Times newspaper so that you too can try this incredibly tender and delicious pastry.

Ingredients:

  • 200-300 g plums
  • 115 g butter
  • 2 eggs
  • 1 cup wheat flour
  • 1 cup of sugar
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1 tsp. cinnamon

*Glass 200 ml.

How to Make The New York Times Plum Pie:

Combine softened butter and sugar in a bowl, reserving 2 tablespoons of sand for sprinkling the pie.

Beat the mixture with a mixer until the sugar is completely combined with the butter. Then add the eggs one at a time into the mixture, each time beating the ingredients with a mixer until smooth.

The result should be a light air mass.

Mix the dough with a mixer or spatula until it has a uniform texture, as required by the plum pie recipe from The New York Times. The dough should be quite liquid, similar to.

Grease a baking dish with a diameter of 20 centimeters with butter and dust with wheat flour. Pour the pie dough into it.

Wash the plums, cut them in half and remove the pits. Place the fruit on top of the dough, cut side up.

Mix two tablespoons of sugar with ground cinnamon. Sprinkle with the aromatic mixture of plums.

Let's bake the famous plum pie from The New York Times newspaper in an oven preheated to 180 degrees. We will cook the pie until golden brown on top, about 45 minutes.

 

 
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