Tourte Aux Prunes: Plum Pie

Tourte aux Prunes, or Plum Pie, is a traditional dessert from Occitan cuisine that features a delicious filling of ripe plums encased in a flaky pastry crust. This sweet and tangy pie is perfect for enjoying during the summer months when plums are in season.

Vegetarian Dessert Occitan Plum Pie Occitan Cuisine
Tourte Aux Prunes: Plum Pie

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup ice water
  • 2 pounds ripe plums, pitted and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large bowl, combine the flour, 1/4 cup of sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, tossing with a fork until the dough comes together. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat the oven to 375°F (190°C). In a large bowl, gently toss the sliced plums with 1/2 cup of sugar, cornstarch, cinnamon, and almond extract until well coated.
  4. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess overhang.
  5. Spoon the plum filling into the pie crust. Roll out the second disc of dough and place it over the filling. Trim, fold, and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape.
  6. Brush the top crust with the beaten egg wash. Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling.
  7. Allow the pie to cool before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
45g
Fat
14g
Protein
3g

Supplies

9-inch pie dish Pastry cutter or fork Rolling pin Baking sheet

Tools

Oven

Serving suggestions

Serve the Tourte aux Prunes warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips & tricks

For a decorative touch, use a lattice crust or cut out small shapes from the top crust before baking.

Cost

$12