Autumn is… Apple and plum pie

DSC07772I must warn you in advance, that the photos for this post vary greatly, some look super dark and others bright. Unfortunately, the worst photos are those of my finished pie, so please know that your pie, if you follow this recipe, will be D.E.L.I.C.I.O.U.S and will also look good. Unlike mine…that looks like poo… boo…sniff, sniff.

So, Autumn is here, the days are shorter and the weather colder. What better way then to start your weekend than with this lovely apple and plum pie? It is sweet and slightly tangy, crumbly and warming. It lasted only a day 🙂

DSC07762I used shop-bought shortcrust pastry because it was a last-minute idea and I didn’t feel like making my own. But if you have the time or inclination then by all means, make your own! The more home-made the better.


2 gala apples

2 plums

1/4 cup of raisins

1/4 cup of chopped walnuts

The zest of 1 orange and 1 lemon

1 tablespoon honey

2 tablespoons lemon juice

1 teaspoon corn flour (or you can use a flat tablespoon of plain flour)

How to:

1.- Slice your apples and plums. I didn’t peel the fruit, but you can.

2.- Place the apple, plums, raisins, walnuts, zest, lemon juice and honey in a bowl. Sprinkle with the cornflour and mix everything together.

3.- Roll out your pastry…

DSC07752If it cracks, just wet your fingers and pat the cracks together again. You can see I did a lot of patting on mine…

Butter and flour a pie dish and then lay a strip of baking paper on the bottom of the dish  to help you take the pie out of it after baked. You can also line the whole dish with baking paper.

Then take the pastry and place it on top of your pie dish.

DSC07754Use your fingers to help the pastry fit the dish. Then cut the extra pastry, we are going to use it to cover the pie.

DSC07755DSC077564.- Now, cover the pie in foil, add baking beans to keep the pastry from puffing when you cook it. If you don’t have baking beans, you can use, lentils or rice.

DSC077605.- Place in the oven, at 180 C for 15 minutes. Then take it out. It will be cooked but still pale. Pre-baking your base will prevent the bottom of your pie from being soggy.

DSC077686.- While the pie cooks, we can move on to make the top of your pie. You can either just roll the remaining pastry out and place it on top of your pie after filling, or you can do what I did, and cut some shapes, in my case hearts and make the top with them:

DSC077677.- Fill the pre-baked pie with the apples and plums.

DSC077698.- Cover with the hearts or shapes of your choice. Paint the top with egg wash, and place in the oven at 180 C until the top is golden.


DSC077739.- Make sure you cover all of the pie, so that the fruit is trapped inside, that way instead of  dehydrating in the oven, it will steam in its own juices and all the flavours will intensify and mix together.

Here is what my pie looked like after baking (don’t worry, yours will look better, I promise!)




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