In the morning I took a bike ride down to the city centre. Just like every other day. It was a beautiful day. As I was driving my face was bathing in the sun. But suddenly I could smell winter… I passed exactly one year off, doing the things I like, focusing on myself, going to parties, meeting new extraordinary interesting people. And then, just before summer, the bubble I was living in, popped and I had to switch all that for a library lamp and a pile of books. I’ve passed them, my first two finals, but the saga continues… I have no idea what happened to this summer, it just went by too quickly. I woke up this sunday and realized that the leaves started falling off. Yellow leaves.
Big granny’s sweater, warm socks, a cup of tea, more books and this asocial life I was forced into… I was desperately in need of something sweet, warm and comforting. Pies can’t really save the world, but this one did save me and my sunday. And luckily, I managed to save some of the last plums from my parent’s garden.
Plum pie with walnut rye crust*
* this also works well with apples or pears
- 200 g rye flour
- 100 g cold butter
- 80 g ground walnuts or pecans
- 2 eggs
- pinch of salt
- 1 Tbsp agave syrup or honey (or similar)
- 750 g very ripe plums
- ½ vanilla pod or 1 tsp vanilla extract
- 3 eggs
- 50 ml liquid cream
- 2 Tbsp cornstarch
- 2 big Tbsp 100% apricot jam
- Dough: mix flour, ground walnuts or pecans and salt. Add cold butter cut in cubes and mix evenly with fingers. Mix 2 eggs and agave syrup or honey, then add to the flour mixture. Mix evenly and form a ball. Warp in plastic foil and let sit in the fridge for an hour.
- Take the dough out of the fridge and roll out between two sheets of baking paper. Place the dough in the greesed baking tin.
- Mix two eggs, add liquid cream, cornstarch and apricot jam.
- Pour the egg mixture on the dough, then add plums. Sprinkle with cinnamon.
- Bake in vent oven 30 – 35 min at 190°C.