Often associated with the “Fête du Jeûne” in the French-speaking part of Switzerland, plum pie is a traditional dessert during the month of September. It is a delicate pleasure that gathers adults and children.
It is interesting to note that the first references to the pie with quetsches, a synonymous for plum, dates back to the 16th century in Alsace and the beginning of the 17th century in the German-speaking part of Switzerland.
You will find below the recipe for this simple and tasty pie. The dough is made of two flours that do not contain any gluten. Instead of butter, you will add coconut oil, which is a oil with multiple health benefits.
Ingredients
- 750 grams prunes
- 150 grams buckwheat flour
- 50 grams whole grain rice flour
- 30 grams coconut oil
- 60 ml warm water
- 1 tbsp maple syrup
Servings: pie
Units:
Instructions
Prepare the dough
- If necessary, melt the coconut oil in a saucepan over low heat. Put it aside. In a large bowl, mix the buckwheat flour with the rice flour. Add the warm water. Mix again. Add the liquid coconut oil. Mix again. Roll out the dough.
Flatten the dough
- Preheat the oven to 180 degrees. Grease the cake sheet with a drop of coconut oil. Place the rolled dough on the baking sheet and bake it for 15 minutes.
Prepare the plums
- Wash and cut the plums in half. Remove the stones.
- Place the prunes in a small saucepan with 1 tablespoon of maple syrup. Cook over low heat for 15 minutes.
Assemble and bake the pie
- After 15 minutes, remove the pie from the oven and remove the prunes from the heat. Place the prunes on the dough and bake for 12 to 17 minutes in the lower part of the oven. Serve the tart warm or when it has cooled down a bit.
Recipe Notes
I wish you a lot of pleasure preparing this recipe!
Excellent tasting!
What do you think?