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Plum Pie from the New York Times
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"Original Plum Torte"
Plum Pie from the New York Times
3/4 cup (150 g) sugar
1/2 cup softened butter (115 g)
1 cup (120 g) flour, sifted
1 tsp baking powder
a pinch of salt
2 eggs
24 halves of purple plums
Sugar, lemon juice and cinnamon - for topping
Preheat oven to 175-180 ° C (350 ° F)
#pie
Plum Pie from the New York Times
3/4 cup (150 g) sugar
1/2 cup softened butter (115 g)
1 cup (120 g) flour, sifted
1 tsp baking powder
a pinch of salt
2 eggs
24 halves of purple plums
Sugar, lemon juice and cinnamon - for topping
Preheat oven to 175-180 ° C (350 ° F)
#pie
Plum Pie from the New York Times
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