The New York Times Plum Pie

What a surprise The New York Times plum pie was! It would seem that the simplest ingredients, process and ordinary plums are much easier and more affordable. But the taste… It’s amazing! Be sure to make it and don’t forget to save the recipe – I promise you’ll get tired of sharing it!

The legendary plum pie 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 official website.

Probably many people have already seen this recipe on the web, read its story and maybe even cooked it. I came across it for the first time in 2016, cooked it and fell in love with it.

Please note that the original recipe for The New York Times plum pie is written in the usual American way, with measurements in cups and spoons.

A cup/spoon is a measure of volume, not weight, so depending on the density of the ingredient, the weight in grams in the same volume can vary dramatically. 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.

To translate American measures correctly, there are special converters and tables available online.

Here I do not copy the recipe from the newspaper in its entirety, I describe it in a free form with my comments and minor adjustments.

The author of the recipe writes that the finished pie can be frozen for future holidays or events. On the day you need it, just defrost the pie and reheat it in the oven at 150°C (302°F), it will be as fresh as ever.

Ingredients for The New York Times plum pie

• sugar
• unsalted butter at room temperature
• eggs
• all-purpose flour
• salt
• baking powder
• plums
• brown sugar and cinnamon for sprinkling

Turn on the oven to preheat to 180°C (356°F).

Whisk the softened butter with sugar.

Add eggs one by one, whisking after each until smooth.

Add sifted flour, baking powder and a pinch of salt. Beat until smooth.

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

Cut the plums into halves and remove the pits.

Spread the dough in the mold. Put the plum halves on top (do not press them into the dough, otherwise they will fall through during baking).

My 24 cm diameter baking dish holds 16 halves, while the recipe from the newspaper holds 24 halves. Guess my plums were bigger.

The original recipe recommends plum halves with the skin side up. This makes the pie juicier and more flavorful, but the plums become softer. So my family likes it better the other way – with the cut up.

Sprinkle the future plum pie with brown sugar and cinnamon.

Bake in the oven at 180°C (356°F) for about 45–50 minutes (the time depends on the characteristics of your oven). Check for readiness with a toothpick (it should be dry) starting around the 40th minute.

Serve the plum pie warm or cold. It is also delicious hot with a scoop of vanilla ice cream.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!