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Plum pie
The traditional home-made pastry is an open plum pie decorated with a pastry rack.
flour - 2.5 cups, water - 1 cup, sugar - 1 cup, fat - 5 tbsp. spoons, or margarine - 5 tbsp. spoons, or butter - 5 tbsp. spoons, eggs - 1 pc., grated lemon peel to taste, vanilla to taste, salt to taste, plum - 1 kg, sugar for plum 0.5 cups, breadcrumbs wheat 2 tbsp, cinnamon to taste
Make a small incision in the plum, take out the bones, divide each plum into two or four parts, sprinkle with sugar. Make a dough of medium consistency (if it turns out cool, add some milk or sour cream). Roll out two-thirds of the dough, put on an oiled sheet, sprinkle with breadcrumbs, arrange plums on top, sprinkle with sugar (1-2 tablespoons). A small amount of cinnamon can also be added. Roll the remaining dough with thin flagella and spread it into plums in the form of a large mesh. Then grease the plum pie with egg yolk and bake in an oven at medium temperature. Such a plum pie can also be made with canned plums. In this case, it is necessary to allow the syrup to be sliced and dry the plums. You do not need to sprinkle sugar on canned fruits.
