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  KOSHER PIE RECIPES    
 
 
  KOSHER RECIPES: PIES  
 

      ROSH HASHANAH GERMAN PLUM PIE
ZWETSCHGENKUCHEN

MÜRBETEIG CRUST:
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • ½ cup pareve margarine
  • 1 egg yolk
  • Salt
  • Brandy
  1. 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.
  2. Turn the dough onto a board and knead briefly. (This step is unnecessary with the food processor.)
  3. 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.
FILLING:
  • ¹/3 cup plum jam
  • 1 tbsp brandy
  • 2 pounds Italian plums, washed, quartered, and pitted
  • ¹/3 cup sugar
  • 1 tsp cinnamon
  • Dash of nutmeg
  • 1 tsp grated lemon rind
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Mix the sugar, cinnamon, nutmeg, and lemon rind, and sprinkle over the plums.
  4. 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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