Plum pie from the new york times. Plum pie from the New York Times. How to Make The New York Times Plum Pie

07.09.2021

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. Poems were written 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

Composition:

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.

Beat butter with sugar

Add eggs and beat with a mixer

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

Add flour sifted with baking powder

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

Spread the dough onto oiled parchment

Prepared plums

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.

Spread the plums on top of the dough

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

Drizzle with lemon juice, sprinkle with sugar and cinnamon

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 stays completely dry, the plum pie is ready.

Bake until tender

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

What a pleasant surprise this American plum cake was for me! It would seem that the simplest ingredients, process and plums are much simpler and more affordable. But the taste ... This is something!

The legendary plum cake recipe was published in The New York Times for 7 years in a row (every September from 1983 to 1989), and is now freely available on the newspaper's official website.

I draw your attention to the fact that the original recipe is compiled in American measures (cups, spoons, packs). This explains the large difference between the compositions of the Russian-language versions of this recipe. A cup / spoon is a measure of volume, not weight, therefore, depending on the density of the ingredient, the weight in grams in the same volume can be drastically different. For example, flour in a 250 ml glass can be from 90 to 160 grams, depending on the type of flour and whether it is sifted or not.

For the correct translation of American measures, there are special converters and tables, they are freely available on the network.

Here I am not copying the entire recipe from the newspaper, I describe it in free form with my comments and minor adjustments.

Ingredients:

150 g sugar
113 g butter, room temperature
2 eggs
120 g flour
a pinch of salt
1 tsp baking powder
8-12 plums
brown sugar and cinnamon for sprinkling

Beat the softened butter (113 g) with sugar (150 g).

Add eggs (2 pcs.) One at a time, beating after each until smooth.

Add sifted flour (120 g), 1 tsp. baking powder and a pinch of salt. Beat until smooth.

Prepare a baking dish by making a “French shirt”: grease the bottom and sides with butter with a thin layer, sprinkle with flour.

Cut the plums into halves and remove the seeds.

Distribute the dough over the shape. Put the halves of the plums on top (do not press them into the dough, otherwise they will fall through when baking). My 24 cm mold fits 16 halves, while the newspaper recipe has 24 halves.

The original recipe recommends placing the plum halves skin side up. This makes the cake even more juicy and aromatic, but the plums become softer at the same time. My family likes it the other way around - the cut up.

Sprinkle the future cake with brown sugar (1-2 tablespoons) and cinnamon (1 tsp).

Bake in a preheated oven at 170-180 degrees for 45-50 minutes.

Finally, plum trees have grown at the dacha. The harvest was enough not only to eat delicious fruits, but also to bake a plum cake according to the New York Times recipe. This pastry interested me in its simple preparation, and also in its history.

Believe it or not, the New York Times has printed this recipe for 12 years in a row. It was first published in September 1983. As the plum season began, the editor of the culinary section, Marian Burros, decided to print her friend's recipe.

After publication, the editorial board received rave reviews all year and decided to print it again in the next season. Then, under the pressure of the readers, again and again. The editorial office, before the start of the next season of plums, began to receive letters with questions:

“Isn't it time to print the plum cake recipe?

"Are you planning to print a plum pie recipe this year?"

In 1995, the last publication was made, the editors warned readers about this, suggesting that they cut out the recipe and save.

I suggest you also try to bake this popular American pie from the New York Times, it is now called just that. It is done simply, quickly - ideal for busy housewives.

Plum Pie - recipe from the New York Times

Ingredients:

butter - 120 gr
granulated sugar - 170 g + 20 g for sprinkling
eggs - 2 pcs
flour - 160 gr
baking powder - 1 tsp.
a pinch of salt
cinnamon
plums - 10 - 12 pieces

Step by step recipe:

The New York Times plum pie is very beautiful and delicious. The fruits of plums, due to the sugar sprinkled on top, are slightly caramelized, retain their shape and are pleasantly combined with the delicate, creamy taste of the baked dough. Try it!

Look in the video for another baking option with plums.

Plum pie from Julia Vysotskaya - video recipe

The dough in this recipe is very similar, but there is a twist, I wanted to try it, it may interest you too.

Elena Kasatova. See you by the fireplace.

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 publication 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 annual 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. There are variants with apple and cranberry - 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.

Ingredients:

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.

New York Times American Plum Pie Recipe

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. If the plums are large, 6-8 pieces will be enough.

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 cup of sugar, however, even with 2/3 cup 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 will 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. Beat the dough thoroughly with a whisk. 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. At the bottom of a small split form, cover the parchment paper. Lubricate the walls with oil so that the cake separates well.

8. Put the thick dough into the mold.

9. We spread the mass with a spoon.

10. On top, lay out the plums with an incision 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.

11. Finally, sprinkle the plums with sugar and cinnamon. This is our future crunchy and aromatic crust.

12. Put in a preheated oven and bake. The original recipe claims a time of 1 hour at 160 degrees. It is empirically verified, at 180 degrees it is baked in 40 minutes, at 200 degrees - 20-25 minutes. The readiness of the cake is determined by the golden brown crust and the aroma that fills the house. To be sure, we will pierce the biscuit with a match or a toothpick: the finished dough does not stick.

13. Let the cake cool down quite a bit (literally 10 minutes) and remove the split form. The plum juice that stands out during the baking of the cake is set in a sugar-cinnamon crust - it's just delicious!

The author of the recipe claims that the cake can be frozen in foil. Then they defrost it, reheat it in the oven at a temperature of 150 degrees and eat it with pleasure. The shape and taste of the pie do not suffer from short-term freezing.

Delicate plum cake from the New York Times is ready. Bon Appetit!

So winter has resolutely declared its rights, leaving no doubt that it has come for a long time. You can treat this time of year in different ways, but who would argue that the traditional entertainment in the cold - drinking tea in a warm company with a freshly baked pie is a very pleasant experience?

The heroes of various issues of the culinary-intellectual project "Key-Media" in the course of difficult experiments and intense search found dishes worthy of the title "trend of the season". But in the history of gastronomy there are culinary creations that have become a symbol of this or that season. This happened with plum cake, the recipe for which was first published by The New York Times in 1983.

With the patience of NYT Culinary Editor Marian Burroughs, who proposed this version of the pie in plum season, readers clamored to print the recipe over and over again until 1995. When Marian threatened to publish it for the last time, circled the text with a dotted frame, advising to cut and save the note, the editorial office was inundated with letters, including collective ones, they even composed poems in honor of a popular dessert. In this stream of correspondence there was also a message, where Plum Torte was called the symbol of the season: “Summer is leaving, autumn is coming - this is what your annual recipe personifies. Don't be angry with us. "

Now in all countries of the world they know how to cook the "same" pie. And nevertheless, Dmitry Orlovsky, an expert of "Culinary Answer", having received a letter from a resident of Vladimir with a request to adapt the legendary recipe, became thoughtful. Not only late autumn in New York is very different from this time in our latitudes, but American weight measures are not similar to Russian ones. For example "1 cup" - how much is it in grams or milliliters?

Olga Orlova, who sent a letter to the brand chef of the culinary studio Roulet, has already tried experimenting with flour and plums:

Judging by the description, it is not difficult to make a plum cake, but something is going wrong with me. The crust is too brown on top, and the dough inside is not completely baked. That is why I asked Dmitry to "translate" the classic recipe into a format familiar to Russian housewives, to clarify such subtleties as the oven heating temperature and baking time. I have a very good oven and I enjoy cooking. Having gained experience in the kitchen, I turned cooking into a beautiful process that more and more fascinates me. This is why it is important for me that my experiments are successful.

One of the publications of The New York Times with a list of the ingredients of America's "favorite":

In an approximate translation, walking on the Internet, it looks like this: 170-225 grams of sugar. This discrepancy arose due to the fact that the original 1983 recipe suggested using 225 grams of sugar, and in 1989 a version was published where sugar was less than -170 grams. One overseas cup contains 110 grams of flour, but butter - 115. There is no doubt only the number of eggs - 2 and plums - 24 halves. But after Dmitry's phrase that our eggs and plums are also not the same as in New York, Olga realized that she, together with the Roulet brand chef, would have to create a new story of the unfading classics of cooking.

In the multinational gastro show Klyuch-Media, history is always closely intertwined with geography. And the heroes of our delicious section are exploring gastronomic geography in the Globus hypermarket. In its departments you can find products for the most intricate dishes from the menus of various countries. One variation of Plum Torte suggested using whole grain flour. For adherents of healthy eating, it will not be difficult to choose a suitable position on the shelves of a hypermarket and bake a healthy dessert.

What attracted me so much to the recipe for a pie from the New York Times, besides its very history, - says Olga, - is the fact that its main component is plums. I really love vegetables and fruits. My childhood was spent in Tiksi, where there were very few of them. Have you noticed that only children from the North eat an apple almost entirely, leaving a small stub? Now I have a new hobby: how to preserve fruits and vegetables for the winter, preserving the maximum of nutrients. We bought a dehydrator and now we can make very original blanks. I want to cook "dry" vegetable soups, which you just need to dissolve in hot water. Our two daughters study in Minsk. How can a mother show her care at a distance? Only with food. Pastila and marshmallows, which I get amazingly tasty, I already send them.

And Olga showed a message from her daughter, a student of a theater university: “Mom, I’m sitting in class and slowly gnawing at your marshmallow.”

By the way, one of the advantages of the American plum cake is that it can be frozen so that it can be quickly reheated later. And he does not lose his taste, - said Olga.

Dmitry Orlovsky planned to carry out the operation "Cake in the Big City" as quickly as possible and with minimal losses. And Olga Orlova was quite suitable for the role of a strategic partner of the brand chef of the culinary studio Roulet. She hones her responsiveness, tactical and strategic planning skills in team-based intellectual games.

We named our team "Glazunya", which reflected the female interest in cooking and household. And besides, the scrambled eggs look like the eyes of an owl, a symbol of intellectual games, - clarified the heroine of "Culinary Answer".

Friends of the Orlov family believe that the hostess succeeds in any dish. And they especially note that all of Olga's creations are not only tasty, but also aesthetically decorated, beautifully presented. Olga considers the search for beauty and pleasure in any process to be her life principles. And even in the kitchen, in her opinion, a woman should look stunning.

BTW: Olga Orlova buys original and spectacular jewelry in a stylish costume jewelry store in the Kreiser shopping center. The collections presented in the assortment reflect modern fashion trends, create a special mood, awaken vivid emotions and emphasize the individuality of their owners. Jewelry today has become a social marker that emphasizes and raises the status of the owner. Coco Chanel also said that women with good taste wear jewelry. The store's jewelry stylist will help you choose exactly your accessory that matches the style of an active, free and daring city woman. You can explore the assortment on Instagram.

The culinary studio Roulet is also a stylish and creative space. Its main decoration is modern kitchen appliances, impressive in power, functionality and sophisticated design. Olga immediately appreciated this, barely starting to beat the dough.

I was even more struck by the way Dmitry breaks the eggshell in a moment, - the heroine of the culinary show admitted.

We place the mass in a mold, put 24 halves of plums on top. Marian Burros warned American cooks that plums can drown during the baking process, this is normal. Sprinkle the cake with a mixture of powdered sugar and cinnamon. Their amount depends on the sweetness of the plums and on your attitude towards the spice. We bake in an oven preheated to 180 degrees for 40 minutes.

While the classic plum dessert was getting ready, Dmitry - for an encore - in a hot saucepan caramelized the halves of the plums with sugar and added dough to this hot mixture. It is prepared very simply: 3 eggs, 6 tablespoons of sugar, 3 tablespoons of flour. Lemon juice and zest will add a fresh and tart flavor to the dessert. At 180 degrees, such a cake is baked for no more than 10 minutes.

Today the classic American plum cake recipe was reproduced and the author's version from Dmitry was prepared. It's even hard for me to say which of the desserts is better. What Dima showed once again proves that any experiment has a right to exist. And I really liked his inverted pie. But the main thing is that I realized what needed to be changed in the process of making a classic dessert. I put less butter, and the mold was too large, so the layer of dough turned out to be thin. Now I will try to bake as shown by the master.

I have time to experiment, because in the Globus hypermarket you can buy frozen plums even in winter. Thanks to the Klyuch-Media project, I spent this day interesting and tasty, besides, I received a highly professional answer to my question. So I suggest that all readers feel free to ask Dmitry about various culinary tricks and expand their culinary knowledge.

To formulate a question to Dmitry Orlovsky more clearly or to find a worthy topic for discussion in the culinary studio Roulet, we advise you to drink aromatic tea with a good piece of plum pie. And which recipe to choose, decide for yourself.