Gaston and Olga Hirsch arrived in the United States shortly after
World War II. They settled in Donaldsonville, La., 45 miles west
of New Orleans. The Hirsch’s were both trained in the restaurant
and hotel business. Gaston's family owned "La Marne" a
grand hotel in Saverne, France, and Olga’s family owned "La
Forestiere," a family restaurant in the town of Veymerange,
Lorraine. Her specialties were pâtés, terrines and
Ingredients for Crust:
1 1/3 cups flour
¼ pound chipped cold butter
1 tbsp sugar
¼ cup ice water
In a food processor equipped with a metal blade, combine flour,
butter and sugar. Pulse 1 minute or until mixture reaches texture
of coarse meal. Slowly pour in water until dough forms into a ball.
Remove and place on a floured surface. Roll dough into a circle
approximately ?-inch thick. Firmly press into a 9-inch pie or torte
pan and set aside.
Ingredients for Filling:
12 ripe purple plums
2 tbsps sugar
¼ cup heavy whipping cream
½ cup sugar
¼ cup pure vanilla extract
pinch of cinnamon
pinch of nutmeg
¼ cup powdered sugar
Preheat oven to 375°F. Using a sharp paring knife, cut plums
into ¼-inch slices and discard seeds. In a large mixing bowl,
toss plums and 2 tablespoon sugar to coat. Arrange slices neatly
around dough until all have been used. Place pie on bottom oven
rack and bake approximately 20 minutes to render juices from fruit.
While pie is baking, combine cream, eggs, sugar, vanilla, cinnamon
and nutmeg in a mixing bowl. Whisk until well blended. When piecrust
is done, remove from oven and pour cream mixture evenly over baked
plums. Return to oven and cook 20 minutes or until custard is set.
Remove from oven and dust generously with powdered sugar. This pie
may also be made with red or green apples.