Still too much fresh fruits in my hands after great pick-up at Och’s Orchards. And now, one more bake – Real Plum and Pudding Pie! Funny name, I know, looks familiar, but has nothing with famous Christmas dessert. My pie, or, pirog in Russian – yeast dough with semolina flour addition and chai spice, with sweet creamy pudding and sweet-n-sour plums on top. Oh, and easy-to-cut for portions design. My yeast dough pies, usually, a little dry or bread-y, because I don’t use any butter in it, but it’s still very good with cup of black tea. For more pastry taste, just add melted butter, about 4 tbsp. in liquid part of dough.
Yield: 12 servings
1 cup warm water
2 tbsp. sugar
2/3 tsp. salt
1 tsp. chai spice or chai tea bag*
2 tbsp. dry milk or malted milk
1 cup flour
1 1/4 cup semolina flour
1 tsp. dry yeast
For pudding filling:
1 large egg
1 cup of milk
1 tbsp. sugar
1 tbsp. corn starch
12 medium or 6 large plums
*chai spice blend or chai tea can contains many ingredients, like ginger, cinnamon and nutmeg. Sometimes I use store-bought blend, sometimes mix it by myself.
If using chai tea, place it in hot water and let brew, then let cool for warm temperature and use.
In the bowl of a stand mixer, mix yeast and cup of warm water or tea. Add the flour, semolina flour, sugar, spices, dry milk and salt and knead until the dough is smooth and elastic. Dough will be thinner than usual, but will thicken later because of semolina. Cover and let rise for an hour.
Mix all ingredients for pudding and bring to boil, stirring often. Let it cool for room temperature. Cut plums in halves and remove pits.
Divide dough into 2/3 and 1/3 parts, roll bigger part in parchment paper, place in baking sheet. Cut remaining part into 9 parts, roll it into ropes to make edges and grid with 12 holes. Place about 1 tbsp. pudding into each hole, put two halves plums on top. Cover with kitchen towel and let rise 45 minutes in warm place.
Brushing dough with egg yolk or brewed tea for bright colored crust – optional.
Preheat oven in 350f. Place baking sheet with pie in the middle of oven and bake about 30 minutes. Remove from oven, cover with kitchen towel and let rest about 15 minutes. Cut in 12 servings.
1 serving is about 155 calories