I 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 🙂
I 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
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)
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…
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.
6.- 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:
9.- 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!)