Autumnal Spiced Apple and Plum Pie

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There’s something about the change in the weather that immediately has me reaching for a cookery book. After  a bit of tinkering I came up with this, my spiced apple and plum pie which is to me epitomizes everything that’s good about Autumn.

This is the best season for plums and mixed with the apples and spices they combine to make a pie that’s perfect for a winter treat, and one that always proves a hit with my family and friends! Not  to mention that there’s something just so comforting about a slice of pie with custard of ice cream that makes it the food equivalent of a hug, and the perfect medicine to chase those winter blues away.

What You’re Going To Need

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For the Short Crust Pastry

255g plain flour

Pinch of salt

140g hard butter

6 tsp cold water

For the Filling

5 Cooking Apples

2 Sweet Apples (I used Braeburns but any sweet apple would be just as good)

6 Plums (You can add slightly more or less depending on taste)

2 1/2 Tbsp of Cornflour

175g of Sugar (I prefer golden caster as it gives it a caramely taste)

155g of Brown Sugar (I used Demerara which is also perfect for giving a caramel flavour)

2tsp of Cinnamon

1 tsp Nutmeg (About 2 good pinches)

Milk to glaze

Then it’s time to get down to business!

For the pastry I cheated and sifted my flour and salt into my food processor and added the butter until the mixture resembled breadcrumbs. If you don’t have a food processor just use your fingers instead, they work just as well! Slowly add the water until the mixture is combined then tip the pastry out onto a floured surface and lightly knead. Then clingfilm it and place it in the fridge for 30 minutes to cool and relax the dough.

Then it’s time to prepare the filling. After peeling the apples core them and the plums, then loosely chop them and throw them into a deep saucepan. Add the sugar, cornflour and spices until the fruit has softened and the juices have combined to form a caramely liquid. Once the liquid had thickened and the fruit has softened take the fruit off the heat.

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Preheat the oven to 180C/350F/Gas 4.

Remove the pastry from the fridge and remove a third for the topping. I prefer my pies to be open topped so I only removed about a quarter but feel free to decorate however you want! Roll out the pastry and line your tin (tip using the rolling pin to help you lift the pastry makes it much easier), then line it on top with greaseproof paper and baking beads, and pop it in the over for about 10 minutes. As you can see I didn’t have any baking beads so I improvised with linseed but rice works just as well.

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Once it’s slightly coloured, remove the beads and paper from the pastry and glaze it with your milk. Cook it for a further 5 minutes until the pastry is fully dried out.

Meanwhile you can roll out the lid or decoration for your pie, and once it’s out of the oven you can fill and top it! I like to use a slotted spoon as it’s great to remove the excess liquid that can make your pie soggy, then I add my lid or decoration and bake it for 40-45 minutes. But make sure if you’re using a lid you mark a hole in the top to let the steam escape.

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But then voila, an autumnal spiced pie, perfect for those cold winter evenings, all that’s left is to serve it up!Af.

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I hope you enjoyed this post as I’m really trying to get back to posting recipes as I really enjoy it and Winter recipes are some of my favourites to make. I would love to know if any of you give it a go and what you think, or even your favourite recipes as I’m always on the look out for new ones!

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