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Plum pie

Plum pie


For the dough:

  • 300 g Bake-Free Dough flour mixture + 10 g for flouring
  • half pack of baking powder (6 g)
  • 55 g erythritol
  • pinch black salt
  • 150 g vegetable margarine
  • Grated peel of 1 organic lemon
  • 100 g sugar-free almond drink
  • 1 teaspoon vanilla flavour


For stuffing:

  • 800 g plums (measured without seeds)
  • 250 g erythritol
  • 90 g Bake-Free Dough flour mixture
  • cinnamon, gingerbread spice mix
  • 200 g of water



Mix the dry ingredients to the dough and then work in the room temperature (!) Margarine by hand. Pour in the liquids and mix. Let it rest for a few minutes. For fthe stuffing, cook the chopped plums with erythritol and spices. It will release juice quickly. Cook until thick, then mix the water and flour until smooth and add to the plum. Cook it thickly. Stretch the dough on a lightly floured surface to 2 squares to the size of our baking tin (I used a thin village road of 24x24 cm). Place one in the tin lined with silicone baking paper, prick it and bake for 5 minutes in a preheated 180 degree oven. Spread the filling on it, put the other dough on it, prick it and put it back in the oven for 30-35 minutes. Once cooled, cut into 9 equal slices (or more to taste). The top can be decorated with powdered erythritol.

Plum pie

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