ROSH HASHANAH GERMAN PLUM PIE
ZWETSCHGENKUCHEN

• 1 cup all-purpose flour
• 1 tbsp sugar
• ½ cup pareve margarine

• 1 egg yolk
• Salt
• Brandy

1. Mix flour and sugar. Using a food processor or a pastry blender, cut in margarine until the mixture resembles coarse crumbs. Add the egg yolk, a dash of salt, and a dash of brandy to moisten the crust.
2. Turn the dough onto a board and knead briefly. (This step is unnecessary with the food processor.)
3. Place the dough in the center of a 9-inch pie plate and with your fingers pat it thinly into the bottom and sides. Refrigerate.

• ¹/3 cup plum jam
• 1 tbsp brandy
• 2 pounds Italian plums, washed, quartered, and pitted

• ¹/3 cup sugar
• 1 tsp cinnamon
• Dash of nutmeg
• 1 tsp grated lemon rind

1. Preheat oven to 375 degrees F.
2. Mix plum jam with a little brandy and spread on the crust. Place the plums around in a circle so that each overlaps the other and they eventually form  a spiral into the center.
3. Mix the sugar, cinnamon, nutmeg, and lemon rind, and sprinkle over the plums.
4. Bake about 40-50 minutes, or until the crust is golden brown and the plums juicy.

Variation: You can make this pie with apricots, peaches, or blueberries.

 ENJOY! 

SOURCE: THE JEWISH HOLIDAY KITCHEN BY JOAN NATHAN