It’s a favorite all year, and now the Pesach adaptation of our Plum Pie is a winner. Plus! Mix it right in the pan.
Like always, the best Pesach recipes are the adaptations that we make from our favorites all year round. So last year, when my cousin Lany told me that her sister Leah Gottlieb made our plum pie for Pesach and it was a great success, I asked her to share what she did!
She sent the recipe right away and I waited all year to try it! When testing this out, we made three different variations:
- Just as the recipe instructed, with half a cup of potato starch.
- We replaced the potato starch with a full cup of almond flour.
- We replaced only half the potato starch with almond flour and reduced the oil to ⅓ cup.
The original recipe was great. The second version with all almond flour was way too rich and oily tasting. We ate it up but don’t recommend making it that way. The third version was our favorite.
This photo is variation 1. the potato starch version.
Mix eggs and sugar with a fork. Add oil and lemon juice.
Mix in the potato starch and almond flour
Place plums cut side down in the pan.
- Choose plums with red flesh for best results.
- ¾ cup sugar
- 2 eggs
- ½ cup oil
- 1 tablespoon lemon juice
- ½ cup potato starch
- 4 plums, cut in half, pit removed.
- Preheat oven to 350⁰F.
- Directly in a 9-inch round pan, mix eggs and sugar with a fork. Add oil and lemon juice and stir well.
- Mix in potato starch and spread evenly in the pan. Place plums cut side down in the pan. Bake uncovered for 35-40 minutes or until ready. Serve warm.
- ¾ cup sugar
- 2 eggs
- ⅓ cup oil
- 1 tablespoon lemon juice
- ¼ cup potato starch
- ¼ cup almond flour
- 4 plums, cut in half, pit removed
- Preheat oven to 350⁰F.
- Directly in a 9 inch round pan, mix eggs and sugar with a fork. Add oil and lemon juice and stir well. Mix in the potato starch, almond flour and spread evenly in the pan. Place plums cut side down in the pan. Bake uncovered for 35-40 minutes or until ready. Serve warm.
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Goldy says
My family loves the chometz version! Does the Pesach potato starch version work well with apples?
Leah Schapira says
We never tested it with apples. Let us know if you do!
Chaya dembinsky says
Can you use peeled plums in this recipe? Or will they dry out?
Leah Schapira says
Yes you can use peeled plums! You might need an extra 1-2 plums.
sarah says
same question? what would happen if I tried peeling the plums since our minhag is not to eat anything with peels?
Leah Schapira says
Works well! See previous reply.
Sima says
This looks great! Has this been tried with other fruit? The original chametz recipe suggests blueberries (frozen or not) etc, I just wonder how a Pesach version will hold up?
Sarah h says
So excited to try this!!
Esty says
Can this be made in advance and frozen?
Leah Schapira says
Yes.
tami says
Are plums in season now?
Leah Schapira says
We found them at our local supermarket.
T says
Hey same question as a previous poster-can this be frozen well?
Leah Schapira says
Yes, freezes great.
H says
Do I freeze it raw or after baking it?
Chaviva Friedman says
Hmmm. Just tried this, the half and half version with peeled plums, and got a soupy mess under a lovely crust. Cooking longer now and hoping for the best. Considering it’s Pesachs, not sure we’ll be running out for more ingredients to try it again.
Chana says
Didn’t taste too good so made again but wasn’t great. Version 1. Any idea why?
Sarah says
This recipe has to be a mistake. Came out same – soupy mess with a hard crust. Are you sure it’s typed correctly? Would love to make this pesach
Sarah says
Hi, was this recipe fixed? Seems like
A few of us tried this a few times and it didn’t work. I love the chametz version and would love a good pesach one
Sarah says
Hi, would
You please answer these questions? I know it’s a busy time but I want to start baking and freezing and I really love the chametz version I would
Love to make it for
Pesach
Leah Schapira says
We wrote that we prefer option number
“3. We replaced only half the potato starch with almond flour and reduced the oil to ⅓ cup.”