German Plum Pie with Vanilla Streusel

(Inspired by German Plum Cake / Zwetschgenkuchen)

This German Plum Cake-inspired recipe is a bit more delicate, crumbly and “pie”-like, unlike the traditional yeasted version of the German plum cake. I love that version, too (and I’ll post another recipe for that when I can).

As there is no yeast nor is this similar to a bread process, there is no kneading required and no rise time!

This Plum pie recipe is perfect for afternoon coffee or tea. I like to serve it with some whipped cream and/or powdered sugar.

The Best Pie Crust: No rolling, no flouring, and a little science

This pie crust is a mixture of some of the German no-fuss pie “crusts” and some added science-y fun!

This easy Plum Pie crust has what you’d expect: flour, butter and sugar – but it has some possibly interesting additions: cornstarch and.. alcohol.

Uhm.. Why is there Alcohol in the Pie Crust?

It’s not for taste! Even though the raw crust dough is a soft consistency, it yields a final crust that is crumbly yet holds together on your fork. Alcohol and cornstarch both help with this crumbly texture.

Regular pie crusts use the standard flour, butter and sugar and they are typically held together with some kind of liquid, e.g. water or milk. They also rely on the butter and little gluten development for the crumbly texture. This is why you aren’t supposed to overwork or knead the dough, which leads to gluten developing and the dough possibly toughening up or becoming gluey.

Alcohol Doesn’t Develop Gluten

Instead of using milk or water to bring the dough together, high-proof (70-80%) alcohol is used as the liquid to combine everything. As the ethyl alcohol in these liquors, like vodka, don’t attach themselves to the flour proteins that develop gluten, you can work with the dough and have no fear of a rubbery texture!

I also use rum or cognac. Similar liquors will work. (TIP! If you don’t drink often, buy the mini bottles!)

Now, most alcohol does burn off, but based on my research, not all of it may. So, if you don’t want any alcohol in your dough, you can stick with the milk or water. Just don’t overwork the dough.

One Bowl Pie – and a Hand Mixer or Stand Mixer

For the pie crust, you simply add all room-temperature ingredients to a bowl and mix with a hand mixer (or use the whisk or paddle attachment of your stand mixer). Once combined, just place it into your lightly buttered spring form pan and press down with your palms and fingers. No special tools required!

Then, place your halved (or quartered) and pitted plums facing upwards in a concentric circle, or however you like. It will be covered in the delicious vanilla streusel, so don’t stress about looks!

In the same bowl used for your crust, make the quick vanilla streusel and crumble that over the plums.

Fun Fact!

My German husband really enjoyed this crust and said it felt lighter than the original (he also said he would have eaten the entire pie at first sitting).

It would be great with other fruits as well! Since there is no added filling, the sweetness comes from the fruit itself, making the fruit the star. I look forward to trying pears and cherries in the future.

_{I first heard about using alcohol in dough from Food52 and Rick Martinez’ Spicy Steak Empanada dough. My research also included help from Scientific American and Cooks Illustrated.}

Print Recipe

German Plum Pie with Vanilla Streusel

Author: Rena Cooking Method: Baking, Oven Cuisine: European, German, Western European Courses: Dessert

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 8

Best Season: Suitable throughout the year

Description

This German-inspired Plum Pie is different from its traditionally yeasted original. There is no yeast and no kneading involved. Beautiful plums are the star here, placed atop a delicate crumbly crust and topped with vanilla streusel.

This recipe is not too sweet. Enjoy a slice with some whipped cream and your afternoon coffee or tea, or have for breakfast or dessert!

Ingredients

Servings

Crust

• 170 g Flour
• 20 g Corn starch
• 120 g Butter, softened
• 50 g Sugar
• 1 tsp Vanilla
• 1 Egg
• ¹⁄₂ tsp Baking powder
• 1 pinch Salt
• 40 ml Rum/brandy/vodka (or high proof >80 spirit OR substitute water (see notes))
• 500 g Plums, halved and pitted (Italian plums are traditional, but other plums are fine (see notes))

Vanilla Streusel Topping

• 80 g Flour
• 50 g Butter, softened
• 40 g Sugar (Can also use half light brown sugar)
• 1 tsp Vanilla

Instructions

Make the Crust

1. Preheat your oven to 350F/180 C. Lightly butter a 9-inch or 22-23 cm spring-form pan.

2. Combine all crust ingredients, except the plums, in a large bowl. Mix with a hand mixer until everything is well-combined, about 30 seconds to a minute. Use your hands to clump the dough together. If it holds together, it's ready.

   You can also use a stand mixer and paddle or whisk attachment. If you have neither, you can also bring everything together with your hands and "knead" it just so it comes together.

3. Use your hands to evenly flatten and pat the dough into the buttered spring-form pan, while also creating a 1-inch/2.5 cm crust up the sides of the pan.

   This doesn't have to be perfect; the plums will cover the bottom of the curst. See gallery for pictures.

4. Place plums, cut side up, in circular layers on top of the crust.

   See gallery for pictures.

Make Vanilla Streusel Topping

1. Combine softened butter and sugar and mix with hand mixer until light and fluffy. Add vanilla and mix until well-combined.

2. Add flour and crumble everything with your hands. You can squeeze the mixture every so often to create larger "pebbles."

3. Sprinkle the vanilla streusel over the plums.

Bake the Plum Pie

1. Bake the pie in your pre-heated oven for 35-40 minutes, until the edge of the pie and some of the streusel is slightly browned.

2. Let cool before removing from the pan. Slice and serve with whipped cream, if desired.

Recipe Notes

• Alcohol  Notes: alcohol is not used for taste and the majority of it will burn off, but you can use water with a splash of vinegar if you don't want to use alcohol. The alcohol contributes to the delicate crumbly crust. See additional notes below.
• Plum Notes: Italian plums, also called Italian prune plums or European plums, are smaller, about the size of a large strawberry. They are also oblong in shape and have a greener flesh with a deep purple skin. They can be hard to find, and are typically fall/winter plums in Germany. I used sugar plums (bought from my Asian store) instead. You can use regular plums, but you may have to quarter larger ones.

 

More notes on alcohol in the dough:

• Pie dough needs a little liquid to bring it all together. With water, it binds to the proteins in flour that help form gluten and but can toughen the dough when overworked. The liquid form of alcohol will bind the dough so it sticks together, but doesn't bind to the proteins 

Keywords: Plum cake, plum pie, zwetschgenkuchen, plfaumenkuchen, zwetschgendatschi