Grenoble. For some reason, this was the name of the plum pie, which I once tried and since then I have been trying to recreate the recipe for quite a long time.
And this is what I got. Three layers: sour cream dough, filling, crumble.
On the one hand, the pie is quite juicy – and it’s not so much the filling as the sour cream dough. On the other hand, the top layer of crumble creates a pleasant contrast with its dryish texture.
The main thing is that the crumble layer is thinner than the sour cream dough, then a balance of flavors and textures will be ensured.
Sour Cream Dough
150 g all purpose flour
350 g smetana or sour cream
50 g butter of room temperature
180 g white sugar
16 g baking powder
a pinch of salt
300 g all purpose flour
180 g butter
80 g white sugar
3 apples and 5 plums OR plum jam OR frozen berries
1. Preheat the oven to 180 C.
2. Beat the softened butter and sugar with a mixer until the mixture turns white.
3. Add eggs and mix well until incorporated.
4. Add smetana or sour cream and bring the mixture until smooth.
5. At last add flour, salt and baking powder. Knead dough.
6. Prepare the baking dish according to the type of it. I use a metal sliding one so I wrap the perimeter of the mold with foil and line the inside with baking paper.
7. Move the dough into the dish.
8. Place a layer of filling on top of the dough: finely chopped apple pieces, plum jam, berries, etc. I really like the combination of apples and plum jam.
9. Now let’s make the crumble layer. In a blender bowl, combine cold butter cut into small pieces, sugar and flour. Grind the mixture to fine crumbs.
10. Place the crumble on top of the filling and smooth it out.
11. Bake 40-45 minutes.