It does have similarities, same kind of crust and egg flan.

Am I correctly feeling that you guys are not used to fruit pies without crust on top? It's how they are done in France.

I actually tend to put way less sugar than recommended by recipes, 30 to 50% less, but those plums definitely needed more. It's hard to find good and affordable fruits in Japan compared to my habits from France, where summer fruits like plums don't need to be topped with sugar at all. I think it is the first time I have had to sprinkle more sugar on top of my pie at the end to balance the sourness.

I guess it's to avoid bubbles forming under the crust, which would make the pie unevenly baked.