Black Plum Pie
Happy π-day! I will be celebrating pi(e) day with this gorgeous black plum pie, or as we call it: Sjwatse proemevlaai! If you don’t like plums you can substitute them with dried apricots.
- 500gr dried black plums
- water to soak
- 100gr sugar
- Coarse sugar to sprinkle on top
Dough (makes a double crust for a 28cm pan)
Start with the filling!
Soak the dried plums in water overnight. Then heat the plums in the water to soften, then drain all the water and puree the plums. Add sugar bit by bit, taste until it has reached the right sweetness for you.
Find the recipe here.
Preheat the oven to 180°C.
Remove the dough from the bowl and shape it into two smaller balls. Knead one ball and roll it out into a disk that’s big enough to cover the whole pan. Cover the pan in dough and roll the pin over the pan to remove the excess dough, then put a few holes in the dough so air bubbles can escape.
Fill the pie shell with the plum paste and set aside.
Roll out the other ball of dough into a disc big enough to cover the entire pan. This is the point where you can get creative and cut out some nice shapes.
Brush the edges with milk or egg. Cover the pie with the dough and brush with milk or egg. You can now sprinkle the pie with coarse sugar.
Time to pop it into the oven! Bake for 20-25 minutes until the crust is golden and the filling is bubbly. Remove the pie from the shell immediately and cool on a wire rack.