KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES: PIES |
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ROSH HASHANAH GERMAN PLUM PIE
ZWETSCHGENKUCHEN
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MÜRBETEIG CRUST:
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- 1 cup all-purpose flour
- 1 tbsp sugar
- ½ cup pareve margarine
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- Mix flour and sugar. Using a food
processor or a pastry blender, cut in margarine until the mixture
resembles coarse crumbs. Add the egg yolk, a dash of salt, and a dash of
brandy to moisten the crust.
- Turn the dough onto a board and knead
briefly. (This step is unnecessary with the food processor.)
- Place the dough in the center of a 9-inch
pie plate and with your fingers pat it thinly into the bottom and sides.
Refrigerate.
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FILLING:
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- ¹/3 cup plum jam
- 1 tbsp brandy
- 2 pounds Italian plums, washed, quartered,
and pitted
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- ¹/3 cup sugar
- 1 tsp cinnamon
- Dash of nutmeg
- 1 tsp grated lemon rind
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- Preheat oven to 375 degrees F.
- Mix plum jam with a little brandy and
spread on the crust. Place the plums around in a circle so that each
overlaps the other and they eventually form a spiral into the
center.
- Mix the sugar, cinnamon, nutmeg, and lemon
rind, and sprinkle over the plums.
- Bake about 40-50 minutes, or until the
crust is golden brown and the plums juicy.
Variation: You can make this pie with
apricots, peaches, or blueberries.
SOURCE: THE JEWISH HOLIDAY KITCHEN BY JOAN NATHAN
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KOSHER DELIGHT MAGAZINE
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