An Autumnal Harvest

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 butter

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. 

9 thoughts on “An Autumnal Harvest

  1. That pie sounds wonderful, Wendy. The cinnamon pastry sounds like a delicious foil for the chosen fruits. Autumn does indeed have its plus points and I’m enjoying some comforting dishes now that the nights are cooler and darker!

  2. Wendy, this sounds so tasty and your photos make the fruit look so good too. Shame about the pie photo – did the juice edge out the sides? I hope so cos the burnt sugar sticky edges are yummy.

  3. I would love autumn, if only I didn’t hate having to wear socks! But I do love crisp, tart apples and sweet plums. I’m sure your pie was beautiful.

  4. Antonia – It’s 9pm and pitch dark. When did that happen?!f As you say, an excuse for comfort food. 🙂

    Shona – Hello! It did indeed. And all over my oven too. Couldn’t quite persuade David to clean that!

    Rosa – Ah, I have a friend just like you. She lives in Finland and refuses to wear socks until the temperature dips below -5oC. 🙂

    Susan – Oh good. 😀

  5. Wendy ! What a pleasure to be here after the holiday break and find this fantastic recipe.
    I adore both apples and plums so it’s defenetely my cup of tea 😀
    here the only sign of autumn is some yellow leave on the trees..beside that..nothing at all..just awfully hot and umid!
    Thanks and I send you a biggg kiss!

  6. You – having trouble getting a good picture! Impossible, all your pictures are wonderful.
    Loved the idea of cinnamon in the pastry and will definitely give it a try tomorrow.
    Wendy (Wales)

  7. Made the pie and it was wonderful! Took it to a family gathering where it was much appreciated, and like good Yankees we had the leftovers for breakfast.

    A humorous aphorism attributed to E.B. White summarizes these distinctions:

    To foreigners, a Yankee is an American.
    To Americans, a Yankee is a Northerner.
    To Northerners, a Yankee is an Easterner.
    To Easterners, a Yankee is a New Englander.
    To New Englanders, a Yankee is a Vermonter.
    And in Vermont, a Yankee is somebody who eats pie for breakfast.

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