The New York Times plum pie is a legendary pie with a very interesting recipe history. American plum cake became a symbol of the outgoing summer for many Americans at the end of the last century. Marian Berroz, the author of the recipe, dedicated it to the season that had begun, plums that were sold everywhere at attractive prices. From 1983 to 1989, the New York Times published Marian Burroz's recipe every September. Readers inundated the editors with letters of gratitude and requests to print the recipe next season. After six years of publishing and a steady stream of reviews, the New York Times printed a large-format plum cake recipe and even dashed it around it so that housewives would finally cut it out and stop bothering the editorial board. After that, a statement was made about the last release of the recipe to print. What started here! Angry letters poured in, and one reader explained the importance of the annual publication of the pie: “The appearance of this recipe is bittersweet, like the pie itself. Summer is leaving, it is being replaced by autumn. Your yearly recipe epitomizes this. Don't be angry with us. "

Since the first publication, the recipe for American pie has evolved slightly. So, in the first version, 1 glass of sugar is indicated, and in the 1989 recipe - three quarters of a glass. Variants with apple and cranberry appeared - 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 flavor from the butter and a crispy crust. The pie is prepared quickly, if not instantly. Products are always at hand. I adhere to the classic recipe and invite you to prepare a fragrant symbol of the outgoing summer with me step by step. In the process, you can fantasize and add something to the recipe. I hope that for my readers, publishing this pie will grow into something more than just a recipe.

• 3/4 Art. sugar + 2 tablespoons for powder;
• 113 g butter;
• 1 tbsp. flour;
• 2 eggs;
• 1 tsp baking powder for dough;
• a pinch of salt;
• 12 plums of the prune variety, Hungarian, etc .;
• 1 tsp cinnamon.

1. We select plums from which you can easily separate the bone from the pulp. Plum varieties "Hungarian" and "prunes" are also very fragrant, dense and juicy. Cut the washed plums lengthwise into halves and take out the seeds. The classic recipe uses 12 small plums.

2. In a separate bowl, combine the cinnamon and sugar for dusting. If you are preparing a pie in a small form, about 20 cm in diameter, there is even a lot of this powder.

3. Combine sugar with eggs. The original 1983 recipe specifies exactly 1 glass of sugar, however, even with 2/3 of a glass, the pie seems very sweet.

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

5. Add flour to the 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 separate solid and foreign particles from the flour, which can spoil the taste of the cake. Now fill in the baking powder, a pinch of salt and put in soft butter (you can margarine). For convenience, a couple of hours before preparing the cake, let us leave the butter to lie down at room temperature, and we will not have to resort to additional softening procedures. By the way, the original recipe says that salt is optional, but it's a natural flavor enhancer that won't hurt the cake.

6. Whisk thoroughly dough whisk ohm. You can use 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. To the bottom is not b ol shoy r a detachable form cover the parchment paper. Lubricate the walls with oil so that the cake separates well.

cover the bottom of the split form with the perg ament ohm, we lubricate the walls

oil

8. Put the thick dough into the mold.

9. We spread the mass with a spoon.

10. On top, lay out the plums with a notch upwards so that they bake well. From the halves of the plums, such "boats" are obtained, in which the aromatic plum juice will be retained. Do not press down the half; during the baking process, they themselves will drown a little due to the fact that the dough will rise. If the fruit is large, you will need less than what is listed in the ingredients list. It is necessary that they all fit evenly into the mold.

A legendary cake, the recipe for which was first published in the New York Times in September 1983. The editor of the culinary section Marian Berous dedicated the publication to the beginning of the season of cheap plums. During the year the newspaper received so many letters about the recipe that it published it again the following September. And so every September until 1989. They wrote poetry about the recipe; for some Americans, the annual issue of the newspaper with the plum cake recipe has become a symbol of the onset of autumn. In 1989, the newspaper came out with a large print and framed recipe urging that it be retained as there would be no more publications, sparking a storm of protests. Whether it was a masterful marketing ploy or it happened by accident, the name "New York Times Pie" forever stuck behind the popular plum pie. The recipe is simple, something in between and. It's October, a beautiful golden autumn, and the plum season is coming to an end - if you haven't baked a plum pie this year, it's time.

Recipe at NYT https://cooking.nytimes.com/recipes/3783-original-plum-torte

Compound:

• Sugar - 200 grams
• Butter at room temperature - 115 grams
• Flour - 160 grams
• Baking powder - 1 teaspoon
• Eggs - 2 pieces
• Cinnamon - 1 teaspoon
• Plum dark varieties - 12 pieces
• Lemon juice - 2 teaspoons
• Odorless vegetable oil for greasing a baking dish

How To Make American Plum Pie From The New York Times

Preheat the oven to 180 degrees. Set aside 2 tablespoons of sugar for dusting. Grind the rest of the sugar with soft butter or beat with a mixer on low speed.

Combine with sifted flour with baking powder. Stir until smooth. The New York Times plum cake dough is slightly thicker than the charlotte dough.

Line a baking dish with a diameter of 20-25 cm with parchment, grease with vegetable oil and lay out the dough.

Spread the halves of the plums over the surface of the cake. My plums are large, the diameter of the pan is 22 cm, 20 halves fit.

Drizzle with lemon juice, sprinkle with cinnamon and the sugar left over.

Bake American Plum Pie from the New York Times at 180 degrees for 45-50 minutes. Check the readiness by piercing the cake to the bottom with a wooden skewer. If it remains completely dry, the plum pie is ready.

The New York Times Plum Pie is vibrant, divinely flavored, slightly crispy and caramelized in cinnamon sugar.

The legendary New York Times plum cake made a splash not only in its native land, but also among foreign eaters.

Of course, there is only one recipe for that very 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 - New York Times Recipe

The story of that very plum cake from The New York Times 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, then get ready for the fact that all the components will have to be measured with special measuring cups and tablespoons. One glass holds 240 ml of liquid, and a tablespoon holds 15 ml.

Ingredients:

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

Preparation

Before making the plum pie, the oven will need to be preheated to 180 degrees with the wire rack on the middle level.

Whisk about ¾ of sugar with cubes of soft butter until an airy cream is formed. Add flour, baking powder, a couple of eggs and a pinch of salt to the cream. After mixing thoroughly, distribute the dough in a round parchment-covered mold (approx. 20 cm diameter). Cover the surface of the cake with halves of pitted plums, cutting them down.

Combine the cinnamon with the remaining sugar and sprinkle the mixture over the surface of the cake. Bake for 45-50 minutes and serve only after cooling until warm.

Americans love serving fruit pies with vanilla ice cream, you can try it too.

Delicious American Plum Pie - Recipe

Since we have analyzed in detail the same classic pie 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.;
• ½ lemon juice;
• baking powder - 5 g;
• a pinch of salt;
• plums (small) - 6 pcs.;
• apricots (small) - 6 pcs.;
• cinnamon - 1 tsp.

Preparation

Beat the 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. Top with cinnamon and lemon juice. Spread the mixture in a 20 cm baking dish and place the plum and apricot pieces on top.

Bake New York plum pie for 50 minutes at 180 degrees. Serve warm with a scoop of ice cream.

I read on the Internet that this plum cake excited America for 12 years in a row, being published at the request of American housewives in the New York Times. The last time the editor of the newspaper printed a recipe with a request to laminate it and hang it on the refrigerator. Of course, I was also interested in this cake, because the plum season is in full swing, and plum pastries always turn out to be very tasty. I can say with confidence that I will cook the cake more than once, as the result is simply superb, despite the simple and very affordable ingredients.

Ingredients

To make the New York Times plum cake we need:

sugar - 250 g;

butter - 113 g;

wheat flour - 160 g;

baking powder - 1 tsp;

eggs - 2 pcs.;

salt - a pinch;

ground cinnamon - 1 tsp;

plums - 12 pcs.

Cooking steps

Add salt and eggs.

Continue whisking until fluffy and smooth.

Then add flour sifted with baking powder and mix the dough with a spoon, it will turn out to be quite thick.

Mix the remaining 50 grams of sugar with ground cinnamon.

Cover a mold with a diameter of 22-24 cm with parchment or grease with oil and sprinkle with flour, lay out the dough with a spatula, level the surface. Arrange the halves of the plums, cut upwards and sprinkle with the cinnamon and sugar mixture on top.

Put the pie in an oven preheated to 180 degrees and bake for 45-50 minutes until an appetizing crust appears on top. Readiness can be checked with a wooden skewer - it should remain dry when piercing the finished baked goods.

Serve the delicious New York Times plum pie by cutting it into pieces. It is advised to serve it with ice cream, but it is very, very tasty even without it. Feel free to advise it to you!

Bon Appetit!

The famous plum pie from The New York Times!

If you haven't tried it yet, try it;)

Pie recipe (tins 24 cm)
115 gr butter
150 g sugar
a pinch of salt
2 eggs
120 g flour
1 teaspoon baking powder
plums
1 tablespoon sugar
1 teaspoon cinnamon

Cream for serving

Good afternoon friends! Today we are talking about the legendary plum cake from The New York Times. The history of this cake is very fascinating. If you are interested, be sure to read it on the Internet, but I want to tell you that the recipe for this pie has been reprinted in this newspaper a huge number of times. Why is he so fond of American mistresses? And the fact that it is prepared very simply, literally in a matter of minutes, and products for its preparation can be found in any kitchen. Now is the season for plums, so the recipe will be especially relevant. It can also be cooked with other berries and fruits. I really like this apricot and fig pie.

And so, there are several variations of this recipe, but this one was the one I liked the most. We need 120 grams of flour, 1 teaspoon of baking powder, 150 grams of sugar, 2 eggs, 115 grams of butter at room temperature, a dozen plums, but the amount depends on their size. For sprinkling, 1 tablespoon brown sugar and 1 teaspoon cinnamon. If there is no brown sugar, use regular white and add cinnamon as desired.

First of all, beat the butter, add a pinch of salt, sugar to the butter and beat at high speed for several minutes until lightening and fluffy. The oil must be at room temperature, so take it out of the refrigerator in advance and let it warm up for about an hour or two. The optimum temperature for whipping butter is approximately 21 degrees. Beat the butter well, then add the eggs one at a time. It is also advisable to use eggs at room temperature. After each addition, beat for a few minutes on high mixer speed. Beat the butter and eggs well. A lush light mass should be the end result. Now we will add dry foods. Add baking powder to the flour, mix and sift. Flour must be sieved in order to saturate it with air. Then the baking turns out to be more fluffy, more airy. Stir the dough until smooth. The dough is not too thick, but not runny either. We put it aside and start preparing the filling.

Wash plums, cut into halves and remove the bone. I like to use plums for the pie that are denser and with a noticeable sourness.

Now we need a mold with a diameter of about 24 cm. You can use a cake mold, a biscuit mold, a split mold. I have a tart mold with a removable bottom. When baking, the pan must be greased with butter.

We spread the prepared dough into the mold, distribute it in an even layer over the shape. Next, lay out the halves of the plums, lightly pressing into the dough. Sprinkle the cake with a mixture of sugar and cinnamon on top. It is also recommended to drizzle a little lemon juice over the sweet fruit. We bake the pie in an oven preheated to 180 degrees for about 45-50 minutes.

The finished plum pie can be served warm or chilled. It can also be frozen and reheated before serving. It goes well with a scoop of vanilla ice cream or whipped cream.

As you can see, the pie is very simple and quick to prepare. It turns out to be delicate, very aromatic and will certainly delight you with its taste. Be sure to try it!