Every cafe and restaurant always has seasonal dishes and desserts on the menu, namely dishes made using seasonal vegetables and fruits. This is a very cool idea, because as a rule, such vegetables and fruits are cheaper, and more importantly, it is during this period that they contain the highest concentration of vitamins and nutrients. Today we will share with you an excellent version of a summer dessert made from seasonal fruits, which will not leave anyone indifferent who tries it. This dessert is plum pie. A delicate melting shortcrust pastry crust and a juicy plum filling, which is sweet and slightly sour at the same time. This pie is quite simple, but we will share with you the secret of how to make it more elegant.

You should start preparing this pie by preparing shortcrust pastry. It is prepared using butter, yolks, sugar and flour. It is best to use butter very chilled, now we will explain why. If the butter is hard, you can grate it, thus mixing it with flour, you will get crumbs, which will make the dough more crumbly. To prevent the butter from sticking to the grater, sprinkle it with flour. Beat the yolks with sugar until light and combine with mashed butter and flour, add baking powder and vanilla sugar. We also recommend adding lemon zest to the dough; it will make the dough more aromatic and have a slightly yellowish tint. Knead the dough well until it holds together well and is smooth on top.Wrap the dough in cling film and refrigerate for about an hour or two. A little advice, before rolling out the dough, pull it out a couple of minutes faster so that when rolling it is not so hard, because in this case it will be difficult to roll out and crumble..

The filling for our pie is very simple. Take about half a kilogram of plums, remove the seeds and cut into large cubes. Another tip: since plums are very juicy, which interferes with baking the pie, add half a glass of sugar to them and let them sit for about an hour, so the excess juice will come off. For best results, place the plums in a colander for a couple of minutes before adding the filling. If you love a rich lemon flavor in your baked goods, add a little more lemon zest to the filling for a flavor bomb.

Now you can start baking our pie: grease the baking pan with butter, roll out the dough and put it in the pan, form high sides (the entire height of the pan) and lay out the filling. Place the pie in a well-heated oven to bake. And now, as we promised, we are sharing the secret of how to make a simple pie more elegant. Beat the remaining whites into a good, stable meringue. To make the meringue whip well, add a little lemon juice to the whites. The meringue should be placed on the pie 10 minutes before it is completely ready. Place the meringue on the pie and use a spoon to form peaks, this will look more interesting.