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ROSH HASHANAH GERMAN PLUM PIE




Source of Recipe


Aunt Saunny

MÜRBETEIG CRUST:
1 cup all-purpose flour
1 tbsp sugar
½ cup pareve margarine
1 egg yolk
Salt
Brandy

Mix flour and sugar. Using a food processor or a pastry blender, cut in margarine until the mixture resembles coarse crumbs. Add the egg yolk, a dash of salt, and a dash of brandy to moisten the crust.
Turn the dough onto a board and knead briefly. (This step is unnecessary with the food processor.)
Place the dough in the center of a 9-inch pie plate and with your fingers pat it thinly into the bottom and sides. Refrigerate.

FILLING:
¹/3 cup plum jam
1 tbsp brandy
2 pounds Italian plums, washed, quartered, and pitted
¹/3 cup sugar
1 tsp cinnamon
Dash of nutmeg
1 tsp grated lemon rind

Preheat oven to 375 degrees F.
Mix plum jam with a little brandy and spread on the crust. Place the plums around in a circle so that each overlaps the other and they eventually form a spiral into the center.
Mix the sugar, cinnamon, nutmeg, and lemon rind, and sprinkle over the plums. Bake about 40-50 minutes, or until the crust is golden brown and the plums juicy.
Variation: You can make this pie with apricots, peaches, or blueberries.