Rustic pie with queen claudes recipe for plum dessert

Delicious plums, queen-waves here but you can prepare this very fast and easy pie with mirabellers or quetsches, as desired.

If you like rustic pies, then the plum season is ideal. A shortbread paste (house or not ;-)), a little semolina (or almond powder if you prefer), beautiful fruits cut in half, a few grains of brown sugar and voila.

First the pie dough. There is no particular problem, you can use a shortcrusta shortbread or even a sugary paste.
However, avoid taking a puff pastry, as you often do not have as much garnish or no creamy garnish as for an Alsatian pie with an almond cream or simply an egg mixture – cream – sugar, the puff pastry could swell too much.

You can flavor your pie dough with for example cinnamon or Provence herbs for your savory pies.

So that fruit juice does not sush the doughwhich then might not cook well and give a tart that is difficult to serve, several solutions: sprinkle your pie dough fine semolina or oilseed powder: almond powder hazelnut, pistachio …

I prefer fine semolina with almond powder, by taste, but beware you have to put very little.
Just what you need to absorb the cooking juices of the plums but not too much otherwise it becomes too heavy. If your queen-waves (or mirabellers, quetsches) are very ripe, put a little more than the quantity indicated in this recipe.

What plums to choose

Quetsches, mirabelles, queens Claude are the three best known varieties in France. You can use the holes for this recipe even if I chose Queen Claude. Very distinctive by their size and color, they all have unique characteristics that distinguish them from each other.

We see more and more new varieties like the big Grenadine plum Who really has a beautiful pomegranate color. I do not recommend it because it would make too much juice.

For lovers of rustic pie, I offer a pancake as English speakers and currants say.
Also in a savory version, this rustic Paris mushroom and Feta pie.