Saxon plum pie (Lichiu sâsesc cu prune de la Criț) from Tava: Eastern European Baking and Desserts From Romania & Beyond (page 70) by Irina Georgescu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Apollonia on November 12, 2022

    A bit mixed on this. On the plus side, the layers were really nice, and it came together fairly quickly for a dish with so many components. It would be nice at a picnic, as it's a fairly sturdy dish. On the negative side, my base was a bit dry; I had to add a decent amount of flour to get a workable dough, and I'm sure I overdid it. I also note that recipe gave no direction for what texture to look for in the dough or what kind of rise to expect beyond directing you to do it during another step. I don't need a lot of handholding in a recipe, but especially in a book teaching regional specialities that many people will not have cooked before, I wish it had that kind of information.

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