NYT 1983 plum pie: slicing into serving wedges

Legendary New York Times plum pie from the 1983 recipe, sliced into wedges in a 22 cm pan, with a golden crust and glossy dark plum filling

This top-down shot shows the classic New York Times plum pie, baked from the original 1983 recipe and adapted for a 22 cm pan. The golden crust with its signature cut-outs reveals a glossy, deep plum filling, while a hand with a knife divides the pie into serving wedges. A dark linen backdrop accentuates the warm, rustic look of the baked dessert.

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