Plum pie (thelemmy.club)
submitted 1 year ago by [M] to c/cestlheuredugouter@jlai.lu
 

Despite pre-cooking the plums with butter and sugar, they were still a bit too sour.

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[–] 7 points 1 year ago (6 children)
  • [–] [S] 4 points 1 year ago (5 children)

    Am I correctly feeling that you guys are not used to fruit pies without crust on top? It's how they are done in France.

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  • [–] 5 points 1 year ago (1 child)

    Almost looks like a quiche

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  • [–] 3 points 1 year ago (5 children)

    I love this kind of pie. We do it very similarly in Germany.

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  • [–] 3 points 1 year ago (4 children)

    It’s my favorite type of pie, and I didn’t know that it was done in Germany too! What is it called in German ?

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  • [–] 1 point 1 year ago* (last edited 1 year ago) (3 children)

    Plums are called "Pflaumen", but the longer oval plums are called "Zwetschgen".

    So this would be called "Pflaumenkuchen" or "Zwetschgenkuchen" or in my dialect "Quetschekuuche" ^^

    Edit: j'ai recherché une recette et c'est un peux different que tus fotos. Normalement on fait ça avec une pâte levée, il y a versions avec une pâte brisée et des crumbles.

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  • [–] 2 points 1 year ago (1 child)

    Thank you, I’ll give it a try if I see one when I travel to Germany again.

    C’est marrant, il y a une variété de prune qu’on appelle quetsche en français, mais je n’avais jamais réalisé que le mot venait de l’allemand ! Mais vu l’orthographe avec le “sch”, je ne suis pas surprise en fait. :-) C’est une prune dont la peau est violette et l’intérieur orange. Which region is your dialect from?

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  • [–] 2 points 1 year ago*

    We also have Quetsche in France but it is one specific variety of longer oval plums that tipical of Alsace and Lorraine. Manteau of people doesn't make a difference though. They would call any purple plum of this shape "quetsche" but that is not that.

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  • [–] 2 points 1 year ago (1 child)

    Plums are to be placed standing upright, to maximize plums/m^2^ .

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  • [–] 2 points 1 year ago (1 child)

    Looks amazing ! Did the sugar in the custard/goumeau balanced the sourness of the plums ? In my family, we typically put a lot of sugar for plums and rhubarb pies, and in the end, the sourness is outweighed by the sugar.

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  • [–] [S] 2 points 1 year ago

    I actually tend to put way less sugar than recommended by recipes, 30 to 50% less, but those definitely plums needed more. It's hard to find good and affordable fruits in Japan compared to my habits from France, where summer fruits like plums don't need to be topped with sugar at all.

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  • [–] 1 point 1 year ago

    Woah. That was a wild title misread...

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  • [–] 1 point 1 year ago (1 child)

    Why do you perforate the crust with a fork?

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