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Please help- chef chaya plum pie from instagram

 
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livinginflatbus




 
 
 
 

Post Sun, Sep 05 2021, 6:07 pm
I don't have Instagram anymore but she posted a really easy fruit pie that she said is from new York post or something. Anyone can pst please? Thanks!
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smss




 
 
 
 

Post Sun, Sep 05 2021, 6:10 pm
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amother




Khaki
 

Post Sun, Sep 05 2021, 6:12 pm
It's crumbs on bottom, fruit on top, and then bake?
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livinginflatbus




 
 
 
 

Post Sun, Sep 05 2021, 6:12 pm
I'm sorry but I can't open it. Would it be possible to type it out? Thank you!
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Einikel




 
 
 
 

Post Sun, Sep 05 2021, 6:14 pm
livinginflatbus wrote:
I'm sorry but I can't open it. Would it be possible to type it out? Thank you!


There’s a reason this recipe was one of the NYT’S most famous recipes.
Sometimes something is so simple in it’s simplicity and absolutely so perfect that it should be recognized over and over again.
I did say NO MIXER!
If you want to go a little fluffier you can use a mixer. I don’t.
You can do this recipe with peaches, plums, nectarines, cherries, blueberries, basically anything.
This is DEFINITELY a growing up Licht fam favorite which Mom has been making for years and years and years.
#ImpressWithoutTheMess
Serve warm with some Vanilla Bean Ice Cream. Or serve cool as is.
Easy. Winner.And ever so versatile. Whatever fruit you got in the fridge. For realz.
No Mixer Fruit Torte
1 Cup Sugar.
1 Cup Flour.
2 Eggs.
1/2 Cup Oil.
1 TB Vanilla Sugar.
2 TSP Fresh Lemon juice.
1 TSP Baking P
Large pinch of salt
Mix with a fork, don't over mix.
Use greased 8 inch, 9 inch or 10 inch.
And press Fruit in. 💥 Legit.
Easy as pie. Heat oven to 350
Optional: Sprinkle the batter and fruit lightly with turbinado sugar and cinnamon ( use about 2 teaspoons of sugar & 1/2 teaspoon of cinnamon, adjust these to your taste - I don’t like cinnamon with my fruits... so I leave it out )
Bake the @ 350 for 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean
Once cool, if you can stand it, and have some sort of self control, which I do not, 😳 leave it covered at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake. While you can make this with any stone fruit or even cherries which I've done afew weeks ago. There is something about plums that turns magical during the cooking process .... The plum transforms into an almost jam like consistency as the puffy warm batter surrounds it. The light sprinkling of sugar adds some texture and flavor to the top.
Recipe: Original Plum Torte by Marion Burros New York Times. The times published this recipe every year from 1983 to 1989
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sky




 
 
 
 

Post Sun, Sep 05 2021, 6:19 pm
amother [ Khaki ] wrote:
It's crumbs on bottom, fruit on top, and then bake?



It’s dough with fruit stuck in.
Delicious
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livinginflatbus




 
 
 
 

Post Sun, Sep 05 2021, 6:24 pm
Thank you!
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amother




Khaki
 

Post Sun, Sep 12 2021, 4:19 pm
sky wrote:
It’s dough with fruit stuck in.
Delicious

Can thus be made 1-2 days in advance? Keep in fridge? Serve cold or hot?
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amother




Peach
 

Post Sun, Sep 12 2021, 4:45 pm
Can be made in advance and frozen. Thaw outside amd heat slightly before serving. Try with empress plums it’s amazing!
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amother




Khaki
 

Post Sun, Sep 12 2021, 4:50 pm
amother [ Peach ] wrote:
Can be made in advance and frozen. Thaw outside amd heat slightly before serving. Try with empress plums it’s amazing!

Can I make this and refrigerate 2 days or better to freeze
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