Plum meringue pie

Name: Plum meringue pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Flour; 125 g cold butter; 400 g Sugar; 2 packages Vanillin sugar; 1 egg (size M); 1.2 kg Plums; 300 ml Plum or cherry juice; 1 package Pudding powder "Vanilla Flavor",; 50 g Cornstarch; 4 Protein (size M); 4 TSP Lemon juice; 40 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Flour
125 g cold butter
400 g Sugar
2 packages Vanillin sugar
1 egg (size M)
1.2 kg Plums
300 ml Plum or cherry juice
1 package Pudding powder "Vanilla Flavor",
50 g Cornstarch
4 Protein (size M)
4 TSP Lemon juice
40 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the short pastry, knead flour, butter in flakes, 75 g sugar, 1 packet vanillin sugar and egg with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. Wash, halve and stone the plums. Bring 200 ml juice, 75 g sugar and 1 packet of vanillin sugar to the boil. Add the plums and steam for about 2 minutes. Stir pudding powder and starch with 100 ml juice until smooth.
2
Remove from heat, stir in the starch and simmer for about 1 minute while stirring. Set aside and let cool off. Roll out half of the shortcrust pastry into a circle (26 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø). Line the base with the pastry sheet. Roll out the rest of the dough. Cut strips of 5 cm width and press them to the edge of the tin. Prick the base several times with a fork. Place plum compote on top and spread smooth. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for about 1 hour. After 50 minutes beat egg white and lemon juice until stiff.
3
Roll out the rest of the dough. Cut strips of 5 cm width and press them to the edge of the tin. Prick the base several times with a fork. Place plum compote on top and spread smooth. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for about 1 hour. After 50 minutes beat egg white and lemon juice until stiff. Add 250 g sugar and beat until the sugar has dissolved and is shiny white. Remove the cake from the oven, spread the meringue dome-shaped, wavy on the cake. Sprinkle with flaked almonds. Bake for another 15 minutes at the same temperature. Let it cool down on a cake rack
4
Add 250 g sugar and beat until the sugar has dissolved and is shiny white. Remove the cake from the oven, spread the meringue dome-shaped, wavy on the cake. Sprinkle with flaked almonds. Bake for another 15 minutes at the same temperature. Let it cool down on a cake rack
5
waiting time approx. 2 hours