Tag Archives: Walnuts

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!)




Pumpkin Spiced Rolls


I was going to sit and write a wonderful post about spiced rolls and cold Autumn days, but I had to go to the dentist this morning to have a tooth fixed and we discovered a cavity in a molar so now I have to go back again, and I don’t feel like writing about …well, about much at all.

I’m not great with doctors of any sort, I feel ill just because I set foot on a doctor’s office. It is stupid, I know, and what will we do without doctors and dentists anyway? Most of them are also lovely people and so patient and kind!

Well, my mother is a dentist herself, so needless to say I have nothing against them. But finding that extra cavity, somehow depressed me. I know it is silly, it is fixable and all, but still, I feel sad. Do you think there is such a thing as Post Dentist Stress Disorder?  Probably I’m just a bit of a wimp 🙂

So, here is the Pumpkin rolls recipe. They were soft and had a lovely orangey colour. Also, while baking the house smelled like sweet cinnamon and nutmeg which is always a plus.


For the dough:

300 grs. plain flour

100 grs pumpkin pure

1 egg

30 grs. melted butter

50 ml warm milk

40 ml maple syrup (or 30 grs demerara sugar, and add a bit more milk).

2 teaspoons instant yeast.

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 nutmeg

1 teaspoon vanilla essence.

For the filling:

1 tablespoon melted butter

2 teaspoons cinnamon

2 tablespoons demerara sugar

1/2 cup of walnuts, chopped.

How to:

1.- In a bowl mix the flour, salt, spices and if using, sugar.


2.- In a smaller bowl dissolve the yeast in the warm milk and let it stand until frothy.

3.- Make a well in the centre of the flour and add the pumpkin pure, yeast and the egg. If you are using maple syrup add it now.

DSC075174.- Use a cornet to make the ingredients into a soft dough. I used canned pumpkin pure and it seems to have less liquid than home-made pumpkin pure, which I used to make this rolls before. If you use home-made pumpkin pure, therefore, your dough might turn out a bit more wet. If this is so, add a bit more flour.

DSC075205.- Knead the dough for about 5 minutes and then place back in the bowl, cover with film or a plastic bag and place it in a warm spot until double in size.

DSC075226.- After double in size, roll the dough out in a floured surface. Try to roll it as thin as possible, about 1/2 cm thick. I didn’t roll it thin enough and you’ll see my rolls don’t have the distinctive swirls that most rolls have.

Paint with the melted butter, distribute the sugar and cinnamon evenly and then spread the nuts over.

DSC075257.- Roll the dough tightly and use a sharp knife to cut 3 cm thick portions:

DSC075288.- Place the rolls on a buttered and floured tray and let them rise, covered, for 40 minutes:

DSC075319.- Bake the rolls for 25 minutes at 190 C.

DSC0754710.- Let them cool in a rack and enjoy!!

11.- You can glaze them with a simple glaze made out of 1/2 cup icing sugar and 1 tablespoon orange juice.