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Ingredients :
250 grams crust pastry,
200 grams caster sugar,
800 grams of dark red plums,
50 grams of wheat semolina, 1 sachet of cinnamon.
Preparation :
Roll out the pastry in a metallic pie tin to get a better baking of the bottom and prick with a fork.
Spread 50 grams of sugar over the bottom of the pie.
Wash the plums.
Stone the plums and cut them in two lengthwise,
Put the half plums on the pie, starting from the edge, (pulp upwards) very close to each other : so, the juice won't flow out and will not soften the pastry which will remain crispy .
Spread over with 75 grams sugar.
Put in the pre heated oven 220° Celsius (Thermostat 7/8) for 30 to 35 minutes.
The plums must be caramelized without the pastry being burned.
Let cool down or become cold and thereafter spread over the remainig sugar and the cinnamon prior serving.
Important :
In order to avoid any excess of juice during the baking, DO NOT forget to spread the semolina over the bottom of your pie, prior putting the plums on it.
The recipe of this Alsatian dark red plums pie is my Grand Mother's one.
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