The Notebooks
by Josée Fiset

Inspire Cook Share Biography
Back to the recipes

Share on:

rustic plum pie

With only a light touch of sweetness, this beauty lets the fruit speak for itself. I created this pie in honour of my husband – who’d always been crazy about this type of pie, eating it like a sandwich – and my brother, who invited us to pick his plums. The shortcrust dough can be made in a food processor using the pulse button. But, if you prefer, a store-bought crust will do!

Preparation : 30 minutes

Baking : 35 minutes

Efficiency : 6 to 8


Shortcrust pastry for a rustic pie



Shortcrust pastry for a rustic pie

1. In a bowl, mix the flour, salt and baking powder. Add the butter and rub it into the flour with your fingers. This step can also be done in a food processor. Pulse the dough until the ingredients are mixed.

2. Add the egg and stir until the dough sticks together. Add water if needed. Shape the dough into a ball.

3. Flatten the ball into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.


1. Preheat oven to 375°F (190°C).

2. On a floured work surface, roll out the disc of dough to form a circle (13 in./33 cm) and place it on a large baking tray lined with parchment paper.

3. Sprinkle the dough with 1/4 cup (60 ml) sugar. Place the plums flat on the dough in a spiral, leaving a 2 in. (5 cm) border along the edge.

4. Fold the excess dough toward the centre, over the filling. Brush the top of the dough with the beaten egg and sprinkle the whole pie with the remaining sugar.

5. Bake on the bottom rack of the oven for about 35 minutes, or until the crust is golden all over. Let cool.


The medium “Pease Porridge Hot” OATS (flakes) The set-up The subtle art of presentation


The leftovers Herbology 101 Back to school jarred salad


The coming together Back-to-school joys The discovery Energy, squared!