Check out this pie.
But sadly, deceiving..
Don’t combine citrus and Davidson plums and PIE. It just doesn’t work.
I spent my final two weeks of sabbatical traveling in eastern Australia, visiting friends that live in beautiful Mullumbimby…a humble agricultural area nestled in the Byron Shire. [Yes, Australians call them shires, LOTR style]
Everything is local, organic, home-grown, chemical-free. Produce is either grown in your backyard or picked up at the local shack on the side of the road. (Like the banana shack below)
Full of citrus trees and rainforest and gardens and farmland and macadamia nut trees and cattle and kangaroo and GREEN everywhere. Pure, untouched…how I’d imagine the States were in the not-so-distant past, before we went and muddied it all up.
Anywho, I stayed with my dear friend Nick who shares my love of kitchen experimentation. So the two of us spent a good chunk of my vacation time cooking…or at farmers markets.
Nick grows many things around his home (seriously- check out his blog addmoregeeen), including Davidson plums. I’d never heard of these deep blue, gumball-sized creatures before – evidently they’re native to Australia. Super bitter in taste and not too fleshy. They grow in abundance but are a bit hard to work with in that they’re much more suited to jams and sauces and syrups than for everyday baking.
We also had citrus. Valencia oranges grown on their property.
So we figured – lets make something with both of them.
Lets BAKE something.
With spelt flour!
The creation was ..ok. But turns out you reallyyy need a heck of a lot more sugar than we added, or just a much sweeter fruit to compliment either the Davison plum or the citrus. Both together, with minimal sugar and spelt flour, wasn’t exactly a decadent-tasting dessert. It was good- the crust in fact was outstanding! But I would in the future use orange and cherry or raspberry or just not bake the orange at all, simply use the zest and juice. And as for the Davison plum, they just take a LOT of sugar to balance their bitterness. I’ll share the recipe for the pie crust, because that turned out quite well, but I leave it to you to add the desired filling…I suggest cherry & Davidson plum!
RECIPE – VEGAN SPELT PIE CRUST
3 1/3 cups spelt flour
1 tsp salt
1/2 tsp cinnamon
1/2 cup sunflower oil
1/2 cup soy milk
2 tbsp orange juice
1 tsp orange zest
1 tbsp butter
1/4 cup oats
1. combine first 3 ingredients in a food processor
2. whisk sunflower oil, soy milk, oj and orange zest in a small bowl
3. add liquid to the food processor and pulse to combine with dry ingredients
4. add 1 tbsp butter and 1/4 cup oats
5. pulse until a crumbley mixture forms
For the filling, we combined chopped Davidson plums, 1/4 cup sugar, orange zest & 2 tsp honey in a bowl and let it sit for 15 min. Meanwhile, we sprinkled orange slices with sugar and vanilla extract and let that sit.
We filled the pie crust with layers of orange slice and plum mix, then folded the galette over and washed with egg white and sprinkled with raw sugar. Baked @ 350 for 30ish minutes, or until golden brown.
While this recipe was kind of a failure, the crust was SO GOOD and with a few tweaks next time (ok maybe i’d just remove the citrus part altogether), it has the potential to be GRAND.
Also – if you ever have a chance to visit eastern Australia, TAKE IT. Awe-inspiringly beauteous.