Plum pie from The New York Times. New York Times Plum Pie American Plum Pie

03.10.2021

The legendary plum pie from the New York Times made a splash not only at home, but also among foreign eaters.

Of course, there is only one recipe for that same pie, and we will definitely tell you about it first. And then we will devote the material to variations that will help diversify the dish to all those who managed to get enough of an authentic delicacy.

American Plum Pie - Recipe from the New York Times

The story of that New York Times plum pie is unusual. This recipe was published in the newspaper for almost ten years (from 1983 to 1995) at the request of readers. In 1995, the editor's patience came to an end and the recipe was published for the last time.

Since the recipe is American, get ready for the fact that all the ingredients will have to be measured with special measuring cups and tablespoons. One glass is designed for 240 ml of liquid, and a tablespoon - for 15 ml.

Ingredients:

sugar - 1 tbsp.;
- ½ st.;
flour - 1 tbsp.;
plums - 12 pcs.;
baking powder - 1 teaspoon;
eggs - 2 pcs.;
a pinch of salt;
a pinch of ground cinnamon.

Cooking

Before you cook the plum cake, the oven will need to be preheated to 180 degrees, placing the grate on the middle level.

Whip about ¾ of the sugar with soft butter cubes until fluffy. Add flour, baking powder, a couple of eggs and a pinch of salt to the cream. After thorough mixing, spread the dough in a round parchment-lined mold (diameter approx. 20 cm). Cover the surface of the cake with halves of pitted plums, laying them cut side down.

Mix the cinnamon with the rest of the sugar and sprinkle the mixture over the top of the cake. Bake for 45-50 minutes and serve only after cooling until warm.

Americans love to serve fruit pies with vanilla ice cream, so do you.

Delicious American Plum Pie - Recipe

Since we have analyzed the same classic pie in detail above, now let's move on to no less tasty variations of the recipe. The changes made are insignificant and only slightly affect the change in the proportions of the ingredients, but they are mainly based on the addition of components with a pronounced taste and aroma.

Ingredients:

butter - 115 g;
sugar - 155 g;
flour - 115 g;
eggs - 2 pcs.;
juice of ½ lemon;
baking powder - 5 g;
a pinch of salt;
plums (small) - 6 pcs.;
apricots (small) - 6 pcs.;
cinnamon - 1 teaspoon.

Cooking

Beat softened butter with sugar until creamy. Without stopping the mixer, beat in a couple of eggs one at a time, then add salt and a mixture of dry ingredients in the form of baking powder and flour. Add cinnamon and lemon juice to dough. Divide the resulting mixture into a 20cm baking dish and place the plum and apricot pieces on top.

Bake the New York Plum Cake for 50 minutes at 180 degrees. Serve warm with a scoop of ice cream.

I love recipes with history. You immediately understand that there must be something in this dish or pastry that the recipe has become a kind of legend. If you do not know the history of this pie, then I will tell you now. As the World Wide Web says, for a long time the New York Times (one of the oldest and most authoritative publications in the United States of America) published a recipe for plum pie on its pages in the culinary column. But in 1995, it was announced that the recipe was coming out for the last time and a recommendation was made to keep it for yourself.

I don’t know if the newspaper kept its word ... But below I offer you, firstly, the text on English language with a list of ingredients and brief description cooking process, which I copied from the official website of the newspaper. Maybe, of course, in the paper version the pie was no longer published, but in the electronic version it lives and is well.

I cite it absolutely unchanged, and then we will move on not just to translation, but to detailed step by step cooking photo pie.

But first, my little review. Actually, not only mine, but the whole family. Despite its absolute simplicity (even a person who first decided to cook something himself can handle it), this American plum pie is very tasty. The dough is soft, fluffy and slightly moist. From above, due to the juice released from the plums and sugar sprinkles, a crispy caramel crust is formed. So the conclusion - bake a New York pie, do not hesitate.

In American cooking, measures of ingredients are somewhat unusual for us. It's not even about the metric or other system of measures, but about habits. For example, they measure bulk ingredients in cups. So, a cup is a container with a volume of 200 ml. Butter is usually measured with a stick (stick), which is equal to 4 ounces or 113.5 grams. A “stick” is a standard package of oil, just like we used to have a pack of 200 grams. In our recipe, butter is measured by the cup because it is soft and room temperature. For your convenience, I will make both a translation and indicate in brackets our traditional measures - grams, etc.

Pie ingredients

sugar - 3/4 cup (170 gr.);
flour - 1 cup (140 gr.);
butter - 1 cup (100 gr.);
baking powder (baking powder) - 1 tsp;
salt - a pinch;
eggs - 2pcs;
plums - 24 halves;
sugar and cinnamon - for sprinkling.

Attention! There are many recipes for this pie in Runet and the number of ingredients for all is approximately the same, but it differs from the one I indicated above. For the very first time, I baked according to the instructions of one Russian-language site I respected, however, being a fairly experienced housewife (in any case, I would like to think so), I did not pour out all the flour at once. Usually its amount varies on sites from 220 to 250 grams. 200 grams was more than enough for me. After that, I stormed Google already in English and quite easily got to the original recipe on the New York Times website.

And one last note. The pie is small, but given its taste, consider increasing the amount of ingredients. I had a mold with a diameter of 22 centimeters, and the height of the cake turned out to be about 4 centimeters.

How to Make a Plum Pie According to the New York Times

We take out the oil from the refrigerator in advance, we need it soft, but in no case do we drown it!
Put the butter in a bowl, pour in the sugar and grind with a fork.
We break into a mass of eggs. We mix. You can use the same fork, you can use a mixer.
Sift flour into a bowl, mixed with baking powder and salt.
Mix and get the dough. Look at its consistency. It should not be liquid, but not thick either. Like thick cream. If it is liquid - add flour, it cannot get too thick.
I used a ceramic baking dish. It is enough to grease this with a piece of butter and lightly sprinkle with flour. If you have a non-stick pan, it is better to line the bottom with baking paper, and then also grease both the sides and the paper with oil, then sprinkle with flour.
We shift the dough into a mold. Smooth out with a spatula.
We need plums that are ripe, but not overripe, so that they keep their shape well. We cut them in half, take out the bone. Although, 24 halves are indicated in the list of products, i.e. 12 whole plums, their exact number depends on the variety and, accordingly, the size. Too tight, I wouldn't recommend. It took me 6 plums (12 halves).
Lay them cut side up, pressing a little into the dough. Do not deepen too much, the dough will rise in the oven and may completely hide them.
Mix together 2 tbsp. sugar and 1 tsp. without a slide of ground cinnamon. Sprinkle this mixture over the top of the cake.
We put to bake in a preheated oven to 180 ° C (360 degrees Fahrenheit equals 176.67 degrees Celsius). The baking time is quite long - 40-50 minutes. You may need to cover the top with foil during baking. Follow the crust.
Cool the finished cake in the form. I did not get it out of the ceramic one at all, there is no need for this. From another you will have to get it. But first, it is better to let it cool a little, not completely, so that the plum juice mixed with sugar and caramelized, which leaked under the bottom of the pie, does not freeze completely.

Very tasty, both warm and cold. Warm can be served with a scoop of ice cream, in general, it will be a “bomb”!

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

Since the first publication, the American Pie recipe has changed a bit. So, in the first version, 1 glass of sugar is indicated, and in the 1989 recipe, three-quarters of a glass. There are options with an apple and cranberries - other symbols of autumn. Then came the summer version of the recipe with blueberries and pears. What explains the popularity of plum pie? Its dough is very tender, with a creamy taste from the butter and with a crispy crust. The cake is prepared quickly, if not instantly. Products are always at hand. I adhere to the classic recipe and invite you to step by step cook with me a fragrant symbol of the outgoing summer. In the process, you can fantasize and add something to the recipe. I hope that for my readers, the publication of this pie will grow into something more than just a recipe.

3/4 st. sugar + 2 tbsp. for powder;
113 g butter;
1 st. flour;
2 eggs;
1 tsp baking powder for dough;
a pinch of salt;
12 plum varieties prunes, Hungarian, etc.;
1 tsp cinnamon.

1. We select plums that can easily separate the stone from the pulp. Plums of the "Hungarian" and "prune" varieties are also very fragrant, dense and juicy. Cut the washed plums in half lengthwise and remove the pits. IN classic recipe 12 small plums are used.

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

3. Combine sugar with eggs. IN original recipe 1983, exactly 1 cup of sugar is indicated, however, even with 2/3 cups, the cake seems very sweet.

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

5. Pour flour into beaten eggs. It is advisable to sift it. So we will saturate it with oxygen, and the cake will turn out to be truly airy. And with the help of a sieve, we will separate hard and foreign particles from the flour, which can spoil the taste of the cake. Now we fall asleep baking powder, a pinch of salt and put soft butter (you can margarine). For convenience, a couple of hours before cooking the cake, let the butter lie down at room temperature, and we will not have to resort to additional softening procedures. By the way, the original recipe says you don't need to add salt, but it's a natural flavor enhancer that won't hurt the cake.

6. Beat thoroughly dough whisk ohm. It is possible with a spoon, but it is longer and more difficult. The photo in the recipe shows that the consistency of the dough is thick, and the color depends on the eggs.

7. Not at the bottom b ol shoy r A earth form cover with parchment paper. Lubricate the walls with oil so that the cake separates well.

we cover the bottom of the detachable form with perg ament oh, grease the walls

oil painting

8. We spread the thick dough into the mold.

9. Level the mass with a spoon.

10. Lay the plums on top with the cut up so that they are well baked. From the halves of the plums, such “boats” are obtained, in which the fragrant plum juice will be retained. We do not press down the halves, in the process of baking they themselves will sink a little due to the fact that the dough will rise. If the fruits are large, you will need less than what is indicated in the list of ingredients. They all need to fit evenly into the mold.

Plums seem to be specially created for baking - it is in combination with sweet dough that they fully reveal their taste! This cake seems to be 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 at the request of housewives. True or not, we do not know, but the plum cake is quite worthy of such popularity. It is prepared very easily and quickly, and the taste is just great!

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

Ingredients

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

Cooking method

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

Mix the rest of the butter together with sugar 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, mix with a whisk.

Pour the dough into a mold (it is quite thick). Arrange the plums on top, cut side up, without pressing them into the batter. Mix brown sugar and cinnamon. Sprinkle the pie with this mixture.

Put the mold in the oven for 40-50 minutes. Readiness to check with a toothpick. If a toothpick inserted in the middle of the cake comes out completely dry - plum pie ready.

Bon appetit!

What a pleasant surprise this American plum pie was for me! It would seem that the simplest ingredients, process and plums are already much simpler and more affordable. But the taste... It's something!

The legendary plum pie recipe was published in The New York Times for 7 years in a row (every September from 1983 to 1989), and is now freely available on the official website of the newspaper.

I draw your attention to the fact that the original recipe is in American measures (cups, spoons, packs). This explains the big difference between the compositions of the Russian-language versions of this recipe. A cup / spoon is a measure of volume, not weight, so depending on the density of the ingredient, the weight in grams in the same volume can be drastically different. For example, flour in a glass of 250 ml can be from 90 to 160 grams, depending on the type of flour and whether it is sifted or not.

For the correct translation of American measures, there are special converters and tables, they are freely available on the net.

Here I do not copy the recipe from the newspaper completely, I describe it in free form with my own comments and minor adjustments.

Ingredients:

150 g sugar
113 g butter at room temperature
2 eggs
120 g flour
a pinch of salt
1 tsp baking powder
8-12 plums
brown sugar and cinnamon for sprinkling

Beat softened butter (113 g) with sugar (150 g).

Add eggs (2 pcs.) one at a time, beating after each until smooth.

Add sifted flour (120 g), 1 tsp. baking powder and a pinch of salt. Beat until smooth.

Prepare a baking dish by making a “French shirt”: grease the bottom and walls with a thin layer of butter, sprinkle with flour.

Cut the plums in half and remove the pits.

Divide the dough into shape. Arrange the plum halves on top (do not press them into the batter or they will fall apart when baking). 16 halves fit in my 24 cm diameter mold, while the recipe from the newspaper - 24 halves.

In the original recipe, it is recommended to spread the plum halves skin side up. So the cake turns out even more juicy and fragrant, but the plums become softer. My family likes it the other way around - cut up.

Sprinkle the future cake with brown sugar (1-2 tablespoons) and cinnamon (1 teaspoon).

Bake in a preheated oven at 170-180 degrees for 45-50 minutes.