Autumn’s here. The leaves look tired and and are very slowly beginning to turn russet and red. It’s too dark to walk Marco at 6am now and twice last week the temperature dipped to 3oC in the early morning and I had to put on my woolly hat to go to the woods! Autumn is definitely here.
Must say, I have reconciled myself to this fact better than I thought I would. Summer this year was lovely and I didn’t feel quite ready to let it go and venture into the months of dark nights and cold noses. But this weekend I embraced the chill in the air, got my thermal socks out and used the beautiful fall fruit from my garden to prepared a hearty, warming feast to celebrate the engagement of one of my best friends.
We skipped a starter and went straight for a hearty main course of herby pork sausages baked with cherry tomatoes, rosemary and thyme and served with a luxuriously cheesy mash and a mountain of garlicky green beans. Yum, yum. Dessert was the following apple and plum pie served piping hot with an dollop of Mackie’s vanilla ice-cream. Absolute bliss.
I could definitely get used to autumn. 🙂
Apple and Plum Pie
For the pastry:
250g plain flour
50g icing sugar
125g cold butter, cut into cubes
1 tsp cinnamon
1 egg, beaten
2 tblspns milk
For the filling:
6 apples, peeled, cored and cut into thick slices
400g plums (pre-stoning weight), stoned and halved
30g caster sugar
1 tspn ground ginger
1 tspn cinnamon
Whizz together the flour, icing sugar, cinnamon and butter in a food processor for 20 seconds or so until the ingredients have combined to a crumb -like texture.
Add the egg and milk and whizz again until the ingredients form a scraggy lump.
Remove from the mixer and, with cold hands (run them under the tap), pat into a smooth ball. Cover with cling film and rest in the fridge until required (at least 30 minutes).
Meanwhile, prepare the filling. Melt the butter, sugar and spices together. Add the apples and cook until almost soft. Add the plums and cook for 5 more minutes.
Remove from the heat and spoon the filling into a pie dish or shallow cake tin.
Roll out the pastry to 1cm thickness and place over the pie dish, trimming the edges. Brush the top with beaten egg and sprinkle with sugar and cinnamon. Poke a few holes into the pastry then bake on the bottom of a 180oC oven for 45 – 60 minutes or until the pastry is golden brown.
PS No photo of the pie, I’m afraid. A real downside of the darker months is the trouble getting a good picture.