Poppy and Plum Pie
- For the crust
- 150 grams
- 50 grams
- 75 grams
For the crust, mix the flour with egg, sugar and butter, and knead to a smooth dough. Wrap the dough in plastic wrap and chill overnight in the refrigerator.
For the filling, boil the milk with ground poppy seeds, sugar, honey, rum, lemon zest and cinnamon in a pot. Let simmer for 5 minutes. Chill the milk-poppy mixture overnight in the refrigerator.
Beat the butter with powdered sugar and egg yolks until frothy. Mix the flour and baking powder together, and stir into the butter mixture to form the batter. Add 4 tablespoons milk, vanilla seeds and remaining lemon zest to the batter, and mix the batter into the milk-poppy mixture.
Roll out the dough on a floured surface and line the bottom and edges of a springform pan (26 cm in diameter) (approximately 10 inches in diameter) with it to form the crust. Prick the crust several times with a fork and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for 10 minutes.
Take out the springform pan from the oven and brush the crust with plum butter. Pour the poppy mixture into the crust, top with plums and sprinkle with cinnamon sugar. Bake the pie in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 60 minutes