For the pastry, RUB the butter and sugar.

In this recipe, I used cane sugar T. M."Mistral ". It gives a peculiar, pleasant flavor to this pie.

To the butter - sugar crumbs add flour with baking powder. Knead soft non-sticky dough. After the dough roll into a ball, and put into the cold for 15-20 minutes.

For filling, mix sour cream, sugar, egg, starch. Roll out shortcrust pastry into the reservoir, and put into a form close to your sides. (The diameter of my form~20cm). Plums cut into several pieces, depending on size, and put on the dough.

Carefully pour filling over plums.

For topping the cake, mix the flour, butter and sugar into crumbs. Add the chopped nuts. Bake pie at 180-200 gr.40-45 minutes. Ovens are all different, accordingly, the cooking time may vary! The readiness check with a toothpick, filling needs to set. To remove the cake from the mold better after it cools down, because it turns out very tender and fragile.