Final Notes for the Double-Crust Plum Pie Recipe
➡️ Plum cake belongs definitely to my preferred homemade cake recipes. This is because the plum is one of the fruits that I love most, so I would eat any cake featuring it! As a result, I bake many plum cake types (some of which are shared below.)
➡️ One of the plum cakes that I make pretty often is the double-crust pie. I like it, especially because the proportion between dough and fruit fits perfectly my taste. Plus, the fresh plum turns into a kind of sweet plum jam, so the combination is simply heavenly!
➡️ There are lots of plum pie recipes and you probably already baked some of them. I recommend you try this recipe as well because the cake won’t disappoint you at all. Furthermore, the cake remains frail for at least 2-3 days, so the next day the cake is maybe even better than the day when you made it. Of course, if you don’t eat it completely, a thing that happens to me pretty often…
➡️ Making my double-crust pie is very easy, despite the homemade dough. This is simple and doesn’t require advanced skills to get the best results. As a result, there aren’t many tips to share regarding this recipe. I underline just two things: wait enough time to activate the dry yeast before proceeding, and, second, don’t forget to make a way to get the steam out during baking. Otherwise, the top of the cake will probably break and will offer you an unpleasant sight…
➡️ Finally, if you don’t like cinnamon simply skip it or replace it with cardamom to enjoy an even more exotic flavor in your homemade plum pie.
➡️ Enjoy making plum pie from scratch! For additional info, read more on pie!