We eat Bavarian apple pie at home. Bavarian apple cake. American Pie from the New York Times
"Rieser Bauerntorte" - traditional Bavarian cake
Today I will show you one of my three recipes, with which I participated in a competition on the largest Russian culinary portal in the fall. They didn’t give me any space... but nevertheless, I think that this pie deserves close attention.
I translated the recipe from a German culinary site. And my friend Basya from Bavaria helped me find out the whole history of this huge and incredibly beautiful pie. So….it turns out….
The name of the pie contains two etymological meanings: the name of the area and the size designation - Ries, i.e. big, huge.
The application of patterns in these pies is now automated in Bavaria, but at home they are made the old fashioned way - with a knife and scissors, and can be very different.
The most important thing is that such a big pie is baked to remind people where they live! And they live in a crater - huge and round. It is located in the area between Munich, Nuremberg and Stuttgart - so huge. This crater is considered a highlight among geographers because it has a volcanic structure (the only one in Europe).
Only in 1960 was it proven that the crater was formed 14.5 million years ago, in the Miocene, when a meteorite 1.5 km in diameter landed in this place at a speed of 50 km/sec. A lake of 400 square kilometers was formed. And 2 million years ago it became shallow and people settled there. But until now, this unique soil in terms of the presence of minerals and trace elements is simply excellent for agriculture and livestock breeding.
And a little about the pie itself... An unusual light yeast dough (without fat), an unusual rich filling and an unusual decoration - these are the main components of this ordinary peasant and, naturally, inexpensive pie. A traditional Reiser cake must be very large and is therefore usually baked in large ovens. This recipe is for a smaller model of the pie, and therefore can be cooked in any oven.
A traditional Reiser cake must be very large and is therefore usually baked in large ovens. This recipe is for a smaller model of the pie, so it can be cooked in any oven.
Ingredients:
- Wheat flour (sifted) - 500 g
- Yeast (fresh) - 20 g
- Milk (warm) - 220 ml
- Sugar (100 g - for filling; 100 g - for dough) - 200 g
- Chicken egg - 2 pcs
- Salt (pinch)
- Lemon zest - 0.5 tsp.
- Orange zest - 0.5 tsp.
- Puree (apple) - 750 ml
- Cinnamon (ground) - 1 tsp.
- Cloves (ground) - 0.5 tsp.
- Almonds (chopped) - 1 tbsp. l.
- Raisins (seedless) - 1 tbsp. l.
- Candied fruits - 1 tbsp. l.
- Alcohol (apple schnapps, vodka, I have confectionery rum) - 20 ml
- Egg yolk (for lubrication) - 1 pc.
I start the dough and prepare the dough. I dilute fresh yeast in 50 ml of warm milk, sprinkle a little flour on top, as my mother-in-law taught me, cover with a napkin and leave in a warm, draft-free place until bubbles form. And I start preparing the dough.
You need to mix 2 large (I have 3 small) eggs, sugar, salt and the remaining milk, add the dough and flour. And then, as usual, I mix, knead... in general, I work with the dough with love. I divide it into 2 parts: 2/3 for the future base and 1/3 for the top of the pie. However, next time I will leave more dough for the top of the pie. I put them in separate containers and cover each part with a towel or film and also put them in a warm, draft-free place for about 45 minutes.
While the dough is rising, I prepare the filling. I mix applesauce, I make it myself, almonds, cinnamon, chopped cloves, 100 g of sugar, add more raisins, lemon and orange zest and chopped candied fruits. And the Bavarians, according to the original recipe, recommend pouring in about 20 ml of apple schnapps or fruit vodka. And I have a special confectionery rum in stock for such culinary force majeure cases. Mix the resulting mixture very thoroughly.
The filling is ready. I take most of the dough and begin to roll out the circle, periodically turn it over and each time sprinkle the dough with flour and rub it over the entire area of the circle. Then we cut out the correct circle so that in the end we get the correct pie. But since it is peasant and large, I think it may not be of a very regular shape. I lay out the filling and distribute it as evenly as possible over the dough. Then I also roll out the smaller part of the dough so that it is larger than the bottom. The thickness of the dough should, I think, be at least 5 mm, so that later it would be easy to make a pattern. I transfer it with a rolling pin, cover the filling with it and carefully fasten the edges of the lower and upper parts. Then the most important part of the recipe is making the pattern. It is necessary to make cuts with scissors, being careful not to cut through the dough, and then use your fingers to slightly open these cuts. The incisions should not be small, not large - approximately 6-8 mm. If there are less, they will not open and stick together during the baking process, if more, they are no longer aesthetically pleasing. A traditional rural design is ears of corn. However, you can, of course, use any one you wish. I grease the entire surface of the top with yolk and put it in preheated to 175 degrees. oven.
According to the recipe, the cake should be baked for 45 minutes. I got exactly that much. It is necessary to let it cool and cut into portions with a special ribbed knife, being careful not to damage the thin top crust. This photo shows the original pie from the German site. As you can see, all the beauty is in these droplets, which I didn’t quite get.
The pie, by the way, turned out to be incredibly aromatic and tasty. And, like in a large Bavarian family, I divided it into many parts and treated it to our friends.
Help yourself to ours too rural Bavarian-Magyar pie “Rieser Bauerntorte”…:-)
I found the recipe on culinary.ru, the cook KYSH pleased me with a nickname. Once I was trying to make myself an email address in an unsuccessful attempt to find the right nickname, I wrote tyavk@..... Shoo - these are our people!
We will need:
Plum - 1 kg
milk - 250 ml
yeast - 7 gr. dry or 25 gr. fresh
water - 50 ml
sugar - 100 gr.
salt - a pinch
butter or margarine - 100 gr.
flour - 500 gr.
For filling:
Sour cream - 200 gr.
sugar - 100 gr.
vanilla sugar
rum or cognac - 50 ml
So, preparing the dough.
Pour the yeast with warm water with the addition of 1 tsp. sugar, put in a warm place.
Dissolve salt, sugar, margarine in hot milk. Add half the flour, stir with a mixer until smooth. Add the appropriate yeast, continue stirring with the mixer, gradually adding the rest of the flour to the dough. The dough begins to come together into a ball. The dough is kneaded with a mixer from start to finish.
Cover the dough with a towel and place in a warm place.
When the dough has doubled in size, transfer it to a springform pan with high sides.
Cut the plums into halves (if large, into quarters), remove the pits.
During this time the dough rises again. Now we make cuts on it with scissors to the bottom. Insert plums into the resulting slots
Prepare the filling - beat sour cream with sugar, vanilla and rum.
Spread the filling evenly over the pie, being careful not to spill over the edges.
Place the pie in an oven preheated to 180-190 C on the second shelf from the bottom for 40-50 minutes. until lightly browned.
Then we take our pie out of the oven, cover it in the mold and leave for 20-25 minutes.
Then remove the side or completely remove the pie from the mold and leave to cool completely.
The pie turns out very tender.
To prepare the dough, you first need to mix the butter with 100 grams of sugar. To make it easier to mix the ingredients, the butter must first be left at room temperature so that it softens slightly. Cream the butter and sugar with a fork or blender.
Then add a little vanillin to the dough and gradually add flour. Knead the dough with a spoon or your hands. The result should be a fairly dense elastic dough, which needs to be distributed over the baking dish, having previously greased it with butter. Form sides of dough in a baking dish.
For the filling you will need to mix cottage cheese with eggs and vanilla extract. Here you need to add 100 grams of sugar, beat everything well with a blender. The result should be an absolutely homogeneous, tender mass. Place this mixture on the dough in the form.
Peel the apples and try to cut them into beautiful, uniform slices. The apples need to be laid in an overlapping spiral (starting from the center of the pie), in a mold on top of the curd cream. You can sprinkle the apples with cinnamon and sugar on top to taste. You need to bake the cake for the first 10 minutes at a temperature of 200 degrees, and then for about 20 minutes at a temperature of 180 degrees.
Pies with plums are not prepared as often as with apples. But nevertheless, they love to cook, and they undoubtedly have a large army of fans. And I am among them. I love these fruits in any form, fresh, in pies, in jam and compotes.
And you can prepare a lot of such sweet pastries. And the geography of its preparation is very large. Therefore, I decided to write an article where I could introduce you to the recipes for this delicious treat, as they are prepared in different countries.
When I was planning to write such an article and collecting material, it seemed to me that all the recipes I collected were complex and it would be very difficult to cook according to them. Their names are very sonorous, beautiful and unusual. But when I started cooking, it turned out that all these overseas delicacies are prepared quite easily and simply. Which I was very happy about. After all, I love them so much!
And now my collection of recipes has been replenished with delicious recipes with such beautiful names.
For the test we need:
- flour - 1 - 1.5 cups
- full-fat sour cream - 0.5 cups
- butter - 150 g
- baking powder - 1 teaspoon
- salt - a pinch
For cream:
- full-fat sour cream - 1 cup
- sugar - 1 glass
- vanilla sugar - 10 g (1 sachet)
- egg - 1 pc.
- flour - 3 - 4 tbsp. spoons
For the filling:
- plum - 600 gr
- breadcrumbs - 4 tbsp. spoons (or biscuit cookies 3-4 pieces)
Preparation:
1. Remove the butter from the refrigerator in advance and let it sit at room temperature until it melts slightly and becomes soft.
2. Let's start preparing the dough. Sift a glass of flour with baking powder, add a pinch of salt.
3. Beat soft butter, slowly stir in sour cream - mix until smooth using a mixer.
4. Gradually add flour. First, pour in the flour that was mixed with baking powder. Add the rest of the flour gradually. You may need just a little, or maybe half a glass. It depends on the consistency of the sour cream. The thicker the sour cream, the less flour you will need.
5. Knead the dough. The dough should be soft and elastic, pleasant to hold in your hands. Let's leave it at room temperature, covered with a napkin, for about 15 minutes. In the meantime, prepare the cream and filling.
6. To make the filling, cut the plums into two halves and remove the pit. It is best to use hard plums so that the pie does not turn out to be too liquid. I use the prune variety.
7. Now let's make the cream. Beat the sour cream in a bowl, use a mixer for this. Continuing to beat, add sugar and vanilla sugar. Beat until the sugar is completely dissolved, then add the egg and stir until smooth.
8. Add flour. If the plums are hard, then add 3 tbsp. spoons, and if soft, then 4. Cream is not a dough, and how much flour you add will depend on how liquid the filling turns out.
Stir the cream until smooth.
9. Prepare the form. I use an oval glass pan with high sides. We definitely need high sides!
10. Now let's get back to the test. After lying for a while, it became even softer and more elastic. We put it in the mold and press it with our fingers to form the base for the pie. There is no need to roll it out with a rolling pin. The base is very easy to form.
The base should have a bottom and sides approximately 5 - 6 cm high. Try to form it with the walls and bottom of the same thickness so that the dough bakes evenly.
11.Sprinkle the bottom of the pan with breadcrumbs or crumble biscuits. This is necessary so that they absorb all the juice that flows out of the fruit. Then place the fruit on the bottom. You need to lay them out in such a way that the cream can freely fill all the free space. I lay it out slightly overlapping.
12. When all the fruits have been laid out, fill them with cream. Let it sit for a while so that the cream penetrates into the free space. You can lightly tap the pan on the table, but only a little so as not to dislodge the fruit.
13. Place the mold in an oven preheated to 180 degrees. Bake for 50 minutes.
14. Take out the finished baked goods, let cool and sprinkle with powdered sugar. Or you can simply cut into pieces and serve with tea.
This pie always turns out delicious and aromatic. Eats quickly and with pleasure! As a rule, no one is satisfied with one piece and they always ask for more. And that’s great, it means you liked the pie!
But the next pie is made in England. And this pie is not only delicious, it also has a sonorous, beautiful name.
English plum crumble
Crumble is an English word and is translated as the word “to crumble.” And the pie fully lives up to its name. Its top consists of crumbs. The crumble can have absolutely any filling - sweet or savory. But today we will prepare it from plums.
For the dough (sand crumbs) we will need:
- butter - 100 g
- sugar (preferably brown) - 100 g
- flour - 180 - 200 gr
For the filling:
- plum - 500 g (preferably dark varieties)
- butter - 50 g
- sugar - 4 tbsp. spoons
- vanilla sugar, or vanillin, or 0.5 vanilla pod
- honey or molasses - 5 tbsp. spoons
- cinnamon - 1-2 sticks
- star anise - 1 star
- ground nutmeg - a pinch
- dry or semi-sweet red wine - 100 ml
- water - 50 ml
Preparation:
1. Wash the fruits and dry them with a paper towel. It is better to take dark fruits; light ones will not give dark juice, which should seep into the crumbs. It is also better to use hard specimens so that they do not turn into jam.
Cut them into two halves and remove the pit.
2. Heat the frying pan slightly and place a piece of butter on it.
Once melted, add fruit and fry for 3-5 minutes.
3. Add star anise, cinnamon, and nutmeg to them. If you have a whole nut, then simply grate it on a fine grater. Or scrape it with a knife, as much as you need. Also add half a vanilla pod. And if you don’t have it, like I do, then add ready-made vanilla on the tip of a knife, or a 10 gram bag of vanilla sugar.
I have vanilla sugar with natural vanilla, and I add it 1 teaspoon.
4. We also add regular sugar, brown sugar, honey or molasses, wine and water. I took semi-sweet wine, but you can also use dry wine.
5. Bring everything to a boil and cook over low heat for 8-10 minutes until the mixture thickens slightly. Even if the mass remains liquid, characteristic bubbles will form. This is a sign that the mixture has caramelized and it’s time to turn it off.
6. Prepare the form in which you will bake. I will bake in a glass round pan. It is better not to use silicone molds for baking crumble. Once the caramel hardens, the cake will be difficult to remove from it. We usually cut it directly in the mold and place it in pieces on plates.
7. Pour the liquid caramel with fruits into the mold and leave to cool.
8. In the meantime, let's start preparing the crumbs. To do this, you need to have butter at room temperature. Therefore, take it out about 1.5 - 2 hours before you start cooking.
9. Sift the flour and combine with sugar, mix. Then add the butter and grind it with flour and sugar until it forms very fine crumbs.
10. Check the plums in the caramel; they should be either slightly warm or completely cooled. Fill them with crumbs, distributing them evenly.
11. Preheat the oven to 200 degrees. Place the crumble pan in the oven and bake for 20-25 minutes until the crumble is lightly browned.
Some of the syrup will rise to the surface and caramelize some of the crumbs.
12. Take out the finished pie and let it cool. Then divide it into portions and place on plates. Serve with fork and knife. You can decorate with a scoop of ice cream. And then it will no longer be just a pie, but a real dessert!
As you probably noticed, preparing plum crumble is very simple. There is nothing complicated in its preparation. And therefore, if you are tired of ordinary pies, prepare a crumble - it is guaranteed to create a sensation when served with tea. And its appearance, and taste, and of course its name. Get ready that everyone will then pronounce this name for a long time with special intonations.
It should be noted, however, that it turns out to be very sweet. So see for yourself, this is a classic recipe, but if you don’t have a sweet tooth, reduce the sugar dosage a little. We all have a sweet tooth, so I prepare the pie in this dosage.
Yes, we have such a wonderful pie!
And the next recipe has a very interesting and surprising story. Do you want to tell me?
American Pie from the New York Times
This pie has a very interesting history, and it’s only for this reason that I want to make such pastries and test their taste.
And this is the story. They say that the cooking recipe was published in the very popular American newspaper “New York Times” every year from 1983 to 1995. And it was published not because the newspaper had nothing else to write, but because of numerous requests from American housewives, who really liked his recipe.
And they probably would have asked for more, but the poor editor, having published it for the last time in 1995, wrote that there would be no more editions. And those who want to have this recipe can laminate it and hang it on the refrigerator in their kitchen. Yes, apparently with the Internet, things were completely different for American housewives at that time than they are now.
Now, it’s another thing, I typed “American pie” into the search - and you immediately get a lot of recipe options. Since this recipe is so popular, we will also prepare it today, especially since baking with it turns out simply wonderful and incredibly tasty!
For the test we need:
- flour - 1 cup
- sugar - 3/4 cup
- butter or margarine - 115 g
- egg - 2 pcs
- baking powder - 1 teaspoon
- salt - a pinch
For the filling:
- plum variety "Hungarian" (prunes) - 12-15 pcs.
- sugar - 2 tbsp. spoons
- cinnamon - 1 teaspoon
Preparation:
1. We will need prunes with fairly dense fruits. Depending on the size of the mold, we will need 12-15 pieces.
The fruits should be washed, dried with paper towels, cut into halves and the pit removed.
2. Take out the butter and let it sit at room temperature for 1.5 hours; we will need soft butter. Leave a little oil to grease the pan. Beat the remaining butter, once it reaches the desired consistency, using a mixer. Gradually add 3/4 cup sugar while continuing to beat.
3. Add a pinch of salt and gradually add the eggs one at a time. Beat until smooth.
4. Remove the mixer, now we will knead the dough with a spoon. Sift and gradually add flour, to which baking powder was previously added and mixed, constantly stirring the mass. The dough should be relatively thick.
5. Put the oven to heat up, we will need a temperature of 180 degrees.
6. Grease the mold with oil and place the dough into it.
7. Place fruits on top. They lay them out in different ways, some with the inside up, and some with the inside down. Apparently, history has not conveyed to us the correctness of the calculation. I prefer to lay them out with the inside facing up, because we will be covering the fruits with cinnamon sugar. And with this method of laying out, they become caramelized.
8. Sugar 2 tbsp. Mix spoons with cinnamon and sprinkle the resulting mixture over plums.
9. By this time, our oven has already warmed up and we send our pie to bake for 40-45 minutes until it becomes nice and rosy.
10. During this time, the dough will rise, partially enveloping the filling. And the filling itself will be covered with caramel and become a beautiful ruby red color.
11. Remove the pie from the oven and let cool. Remove from the mold, cut into portions and serve with tea or coffee. Or you can serve it with a scoop of ice cream, as in the previous recipe. Then the baked goods will be a very tasty dessert.
Be sure to make this pie! It is very tasty and aromatic! Cook it at least once and you will immediately understand why American women at the end of the twentieth century asked for this recipe to be published in the newspaper every year. Most likely they asked the newspaper, and everyone in their household asked them for it. And he's really worth it!
Bavarian recipe "Datschi"
This pie is so loved in Germany that in autumn and late summer you can find it in almost any cafe in Bavaria. It is prepared from different doughs, it can be shortbread, yeast, and can even be used as cake dough. Why this name? “Datshi” translates as “to press”, that is, you just need to press the plums into the dough, that’s the whole trick!
Well, of course, there are other tricks here. Let's all learn about them and prepare a delicious dessert.
As I already said, different dough can be used for cooking, including soft shortbread, that is, the one we used in the previous recipe. But for a variety of recipes, I want to offer you a recipe with yeast dough.
For the test we need:
- flour - 300 gr
- yolks - 2 pcs
- butter - 50 g
- milk - 125 ml
- sugar - 50 gr
- fresh yeast - 20 g
- salt - a pinch
- lemon zest - 1/4 teaspoon
- vanilla sugar - 10 g (sachet) or vanillin on the tip of a knife
For the filling:
- “Hungarian” plums (prunes) – 1.5 kg
- sugar - 50 gr
- cinnamon - 1/2 teaspoon
- biscuit crumbs - 50 g
Preparation:
1. First we need to prepare the yeast dough. To do this, the yeast must be dissolved in warm milk, add a teaspoon of sugar and a little flour. Let it stand for a while in a warm place so that the dough becomes “alive” and rises slightly.
2. Sift the flour and mix with the remaining sugar, add vanilla sugar or vanillin, salt and lemon zest.
3. Separate the yolks from the whites and add to the flour. Then add the dough, mix and knead the dough. Stir soft butter at room temperature into the dough.
4. Knead the dough until smooth and elastic. Cover with a napkin and leave to rise in a warm place for 30-40 minutes.
5. Cut the plums in half and remove the pit. Then make a deep cut along the fruit, but not all the way. It is enough to cut it into 2/3 parts. Or you can cut it in half again, that is, you can cut it into 4 parts.
6. Crush the biscuit or biscuit-type cookies into crumbs.
7. Roll out the dough quite thin. Line a baking sheet with baking paper; if there is no paper, then the baking sheet will need to be greased. Place the dough on it. Sprinkle the dough with biscuit crumbs so that the juice that flows out of the fruit is absorbed into it.
8. Lay out the fruit preparations very tightly to each other, practically placing them next to each other.
9. Mix sugar and cinnamon and sprinkle the mixture on top.
10. Let the cake stand in a warm place for another 20-30 minutes, and then put it in an oven preheated to 175 degrees to bake.
11. Bake for 35-40 minutes.
Sometimes baked goods are sprinkled with a mixture of flour, sugar and almonds. This mixture is called streusel. If you want to make your baked goods even more delicious, here are the ingredients for making it. Essentially, this is the same crumb that we used to make plum crumble, but in a slightly different design.
What we need for the streusel:
- flour - 125 gr
- sugar - 90 gr
- soft butter - 100 g
- vanilla on the tip of a knife or vanilla sugar
- almonds - handful of slices
- cinnamon - 1 teaspoon, incomplete
- salt - a pinch
Streusel preparation:
Mix flour with sugar, salt, cinnamon and vanilla. Add soft butter and grind all the contents into fine crumbs.
When the fruit is placed on the dough, sprinkle it with streusel and let it sit for 30-40 minutes until the dough rises. Then put it in the oven to bake.
12. Remove the finished baked goods, in the first or second version, from the oven, cut into portions and serve with tea or coffee.
Very tasty, worthy of the greatest attention.
If you want to make it from shortcrust pastry, then prepare the dough according to one of the recipes that you can. Then cut the fruits, press them lightly into the dough, sprinkle with sugar and cinnamon and bake.
Remove the finished dish, cool and sprinkle thickly with powdered sugar.
Plum clafoutis in French style
Well, we got to France. What would we do without it, because this is where some of the most delicious desserts are prepared. And here is one of such recipes. Very simple and so easy that even someone who has never cooked anything can handle it. This dessert can be considered both a pie and a casserole at the same time. It turns out delicious. Yes, it can’t work out any other way, with such and such a name!
For the test we need:
- flour - 120 gr
- sugar - 120 gr
- vanilla sugar - 10 g
- milk - 250 ml
- eggs - 4 pcs
- salt - a pinch
- butter - for greasing the pan
For the filling:
- plum - 600 gr
- sugar - 4 tbsp. spoons
For decoration:
- powdered sugar - 1-2 tbsp. spoons
Preparation:
1. Let's prepare the dough. To do this, use a mixer to mix eggs with sugar and vanilla sugar until smooth.
2. Sift the flour and gradually add it to the resulting mixture. Mix first with a spoon and then with a mixer. Add milk and a pinch of salt. Stir until smooth. The dough will then have the same consistency as for pancakes.
3. Wash the plums and dry with paper towels. Cut into halves and remove the seeds. You can leave them in halves, or you can cut the halves and then in half.
4. Grease a baking dish with butter. Sprinkle evenly with two tablespoons of sugar.
5. Place the fruits and sprinkle two more tablespoons of sugar on top.
6. Fill them with batter.
7. Preheat the oven to 170 degrees. Place the pan in the oven and bake for 15 minutes. Then reduce the temperature to 150 degrees and bake for another 20 - 30 minutes, depending on the characteristics of the oven.
You can check the readiness of the pie using a toothpick. When you pierce the top crust, there should be no traces of batter left on it.
8. Take out the clafoutis, let it cool completely, place it on a large flat plate and sprinkle with powdered sugar.
Spread pie with apples and plums
Here is a very interesting and tasty recipe that can be prepared with apples and plums. It is called “bulk”, I think everyone understands why such a name appeared. There are a lot of ingredients in this recipe, but it is prepared so simply that even the most novice cook can handle it.
I will not describe the entire recipe in words, since this particular option is better to see once than to read several times. There are some nuances to it that are best to look at.
Isn't it wonderful?! How beautiful and tasty! You definitely need to cook!
And so, let's summarize today's selection of plum pies. We prepared 6 different recipes from different countries and what we came up with.
- All recipes are prepared very quickly.
- They all turn out very tasty.
- All the ingredients used are the simplest.
- The dough can be used soft shortbread or chopped shortbread, puff pastry, either ready-made or homemade. We also prepared baked goods from yeast dough, liquid dough, like for pancakes, and dough, which can hardly even be called such, since it consists of a mixture of various ingredients that do not even need to be thoroughly mixed (this applies to the last recipe video).
- The top of the pie can be either open or closed.
- It can also consist of crumbs - crumble and streusel.
From all of the above, one gets the feeling that plum pies, no matter how they are prepared, always turn out delicious. Therefore, it is necessary to draw appropriate conclusions and prepare them as often as possible. Moreover, baked goods can also be prepared with frozen fruits. And I cook such sweet pastries, for example, which is always found at our house with a bang! And before it even has time to cool down, it is eaten early.
Or take everyone’s favorite pie, charlotte with apples. But you can cook it with the same success with prunes. By clicking on the link you will find, and in all of them apples can easily be replaced with plums, either fresh or frozen.
I hope that in today’s selection you will find an interesting recipe for yourself and treat yourself and your family with delicious pastries. After all, when the house smells of baking, what could be better than that!
Bon appetit!
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