New York Times plum pie: a cult recipe that remains relevant

The New York Times plum pie is a true baking legend. Its recipe was first published back in 1983 and hasn't lost its popularity since.

A food blogger with the nickname sprava smaku shared on Instagram how to make this legendary pie. Once you try it once, you will never look for an alternative.

Ingredients for the dough

• Flour – 150 gr
• Sugar – 100 gr
• Butter – 70 gr

• Egg – 1 pc
• Milk – 150 ml
• Baking powder – 10 g
• Plum – 6-8 pieces
• Salt – a pinch

Ingredients for the caramel crust

• Cinnamon – 1 tsp
• Butter – 30 gr
• Sugar – 50 g

Method of preparation

1. Combine butter, sugar, flour, and salt in a deep bowl.

2. Grind to a state of crumbs with your hands or a blender.

3. In a separate bowl, beat the egg with milk.

4. Pour the milk and egg mixture to the rest of the ingredients, add the baking powder, and mix until smooth. You should get a soft, shiny dough.

5. Put the dough into a greased mold, filling it up to halfway.

6. Cut the plums in half and remove the pits. Place them cut side down on top of the pie.

7. Mix sugar with cinnamon and sprinkle it over the pie.

8. Melt the butter in a separate container and pour it on top of the sugar layer.

9. Bake in an oven preheated to 175 degrees for 40-45 minutes.

10. Serve with ice cream or whipped cream.