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Ok, so I’ve been feeling a bit like a large plum lately. Quite a bit like Violet from Charlie and the Chocolate Factory in that scene where she blows up like a big balloon to be exact. But I suppose that’s par for the course since I’m in my fifth month now and I’m expecting not just one baby but twins! Everything has been much more amplified this time around… it has been a much more difficult pregnancy than when I was pregnant with Anna. I suppose that’s also to be expected though with two babies taking up twice as much space in there!
We had gorgeous, unseasonably warm weather this weekend and Thomas and I were able to enjoy a long walk yesterday (see the pictures below) while Anna was out with her aunt. Today Anna and I took a walk around our neighborhood to collect fall chokeberries to make colorful necklaces with and then we all headed over to a nearby playground for a bit this afternoon before a friend of Thomas’ stopped by for tea and plum pie. This plum cake recipe is one that I found in a German magazine recently and is a little bit like this plum clafoutis that I’ve made before but it’s a bit more cake-like. I think it came out really good. I hope you get the chance to try it if plums are in season where you live.

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Plum Pie

Adapted from LandLust Magazine’s Sept/Oct 2014 Issue  

Crust
2 cups Flour
4 Tbs Sugar (75g)
1/2 tsp Baking Powder
1/4 tsp Salt
1 stick + 1 Tbs Butter (125g)
1 large Egg
1 tsp Vanilla Extract or 1 packet of Vanilla Sugar

Mix the dry ingredients together in a large bowl until well combined. Cut tablespoon sized pieces of butter into the flour mixture with a pastry cutter or two butter knives until only small pea sized pieces of butter remain. In a small bowl beat the egg and vanilla extract (if using) together. Pour the beaten egg over the butter-flour mixture and with a fork or a large spoon work the egg into the mixture until less crumbly and starts to come together as a dough. Make sure all of the dry flour gets incorporated into the dough and large wet crumbles form (see pictures above) it doesn’t have to come together as one solid dough but should be wet enough to start to stick together. Put a piece of plastic wrap over the bowl and refrigerate the dough for at least an hour.

Filling
1 pound (500g) Plums
about 4oz (115g) Butter Cookies (I used 20 Leibniz Butter Biscuits)
1 1/4 cups (300g) Heavy Cream
3 Eggs
1/2 cup Sugar (I used demerara = unrefined cane sugar)
1 Tbs Vanilla Extract or 1 packet of Dr. Oetker’s Bourbon Vanilla Extract

Preheat the oven to 350°F (180°C). Wash, pit and cut the plums into quarters, if they are small like the ones I used, or smaller wedges if they are large plums. Press the chilled dough into a buttered deep dish tart pan or large pie plate. Make sure the dough comes up the sides of the pie dish and is evenly pressed into the pan (see photos above). Crumble half the cookies onto the bottom of the crust spreading them out evenly. Lay the cut plums out on top of the cookies. In another bowl whisk the heavy cream, eggs, sugar and vanilla together until well combined. Crumble the other half of the cookies evenly over the top of the plums and pour the cream/egg mixture over everything. Bake for 45 to 50 minutes or until the top is golden and the middle of the pie is set and no longer wet. Let the pie cool for a bit (half an hour at least if you can wait that long) before cutting it. Serve warm or chilled. Enjoy!

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