Falling leaves and comfort food…

 

falling leaves

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.

plum pie-3

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

Plum pie with walnut rye crust*

* this also works well with apples or pears

Crust:

  • 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)

filling:

  • 750 g very ripe plums
  • cinnamon
  • ½ vanilla pod or 1 tsp vanilla extract
  • 3 eggs
  • 50 ml liquid cream
  • 2 Tbsp cornstarch
  • 2 big Tbsp 100% apricot jam

Preparation:

  1. 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.
  2. Take the dough out of the fridge and roll out between two sheets of baking paper. Place the dough in the greesed baking tin.
  3. Mix two eggs, add liquid cream, cornstarch and apricot jam.
  4. Pour the egg mixture on the dough, then add plums. Sprinkle with cinnamon.
  5. Bake in vent oven 30 – 35 min at 190°C.

 

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