A recipe from Marie Treps, linguist and semiologist, author of the book "La Prune", published by Tohu Bohu editions
All plums make excellent pies as long as you precook the pastry base before placing the fruit on the skin side down to avoid soaking it, they say. A more refined method is to put a little sugar and cinnamon, a thin layer of roasted hazelnut powder on the bottom of the dough to absorb the juice. The truth is, to get a plum pie that is crisp and juicy at the same time, here is the best recipe in my opinion:
For the dough, first melt 150 g butter, preferably salted. You add 150 g of brown sugar, which you will mix with a fork, then 100 g of ground almonds and finally 200 g of flour. You work this mixture with a fork to give it a shortbread consistency. You flatten everything on a pie plate.
You then prepare a device with 3 or 4 tablespoons of crème fraîche, one or two egg yolks and a little vanilla extract. Spread this mixture over the pie shell before placing the open and pitted plums in any way you like.
Allow 20 to 40 minutes of cooking.