Plum pie with a hint of chocolate

Ingredients for 1 servings:

• 250 g butter
• 350 g flour
• 1 tsp salt
• 125 g sugar
• 1 tbsp vanilla sugar
• 1 kg plum(s)
• 3 pears or apples
• 250 ml elderberry juice
• 125 g brown sugar
• 1 tsp cinnamon, to taste
• 100 g dark chocolate, approx. 70%
• 3 tbsp cornstarch
• 2 tbsp milk
• 1 egg(s) for brushing

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 50 minutes

tart and fruity, easy to make

Knead the butter in small pieces with flour, salt, sugar, vanilla sugar, and 80-100 ml of cold water until you have an elastic shortcrust pastry. Wrap the dough in cling film and chill for 1 hour. Wash, pit, and quarter the plums. Peel the apples or pears, remove the cores, and cut the flesh into pieces. Bring the elderberry juice to a boil with the brown sugar. If you like, you can replace 30 ml of the juice with brown rum. Add the fruit and cinnamon and cook for about 10 minutes until soft. Melt the chocolate in it. Mix the cornstarch with a little water, add to the compote, and bring to a boil briefly while stirring. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Halve the dough. Use one half to line the bottom of a greased 26 cm springform pan, forming a high rim. Prick the bottom several times with a fork. Pour the compote into the dish and smooth it out. The compote should still be warm, otherwise it might already be too solid. Roll out the remaining pastry to the size of the springform pan and cut out any shapes you like using a cookie cutter or a shot glass. The pastry lid needs at least one hole to allow the moisture from the filling to escape during baking. Place the lid on the pie, press down the edge, and trim off any excess pastry at the edges. Alternatively, you can cut strips of pastry and place them over the pie as a lattice. Mix the egg with the milk and brush the pastry lid with it. Bake the pie in the center of the oven for about 45 minutes until golden brown. Tips: If you want beautiful slices on your plate, be patient and wait until the pie has cooled. If it’s too warm, the filling will leak out, but it will still taste delicious. Serve with whipped cream or vanilla sauce; vanilla ice cream is also very good with a warm pie. If you want it to be even more chocolatey, you can replace 100g of the flour in the dough with dark cocoa and add a small bottle of rum flavoring to taste. This will create a chocolate shortcrust pastry.