Rustic Peaches and Plums Pie


Serves 6 to 8

Preparation time: 40 minutes

1 ¼ Cups self-rising flour+ ½ Tablespoon

½ Cup almonds grinded to the size of granulated sugar + 2 Tablespoons

1 Stick of butter at room temperature

¼ Cup granulated sugar

1 Egg

1 Teaspoon cinnamon powder + 1 Teaspoon

2 Tablespoons orange flower water

½ Teaspoon clover buds powder

1 Pinch of salt

1 Tablespoon cold water (optional)

2 Small-medium sized peaches

4 Medium sized prunes

1 Tablespoon lemon peel (peel of 1 lemon)

5 Table spoons natural honey

1 Tablespoon water


Set the oven on the Bake option, and let it preheat to 350 degrees.

In a large bowl, combine 2 cups self-rising flour, 1 cup grinded almonds, butter, granulated sugar, egg, cinnamon powder, orange flower water clover buds powder, pinch of salt and a tablespoon of cold water. Work the dough for 3 minutes. Roll it into a ball, cover it with plastic wrap and let it rest for 5 minutes while cutting the fruits.

Wash and pat dry the fruits. Cut them in half then cut each half into thin slices.

Place a sheet of parchment paper on your work surface. Sprinkle over it with the remaining ½ tablespoon flour. Weigh down the top side of the parchment paper with something heavy to hold it steady.

Place the dough on the parchment paper and spread it with the roller to 4 millimeters in thickness.

Carefully, lift the parchment paper from the sides and transfer it to the baking pan (in the picture above, I used an 11 by 14 inches baking pan).

Arrange the fruit slices over the dough, sprinkle with the remaining 2 tablespoons of grinded almonds and the remaining 1 teaspoon of cinnamon.

Place the pie in the preheated oven, on the middle rack, for 15 to 20 minutes.

In a small saucepan, combine the lemon peel, honey and water. Boil for 4 to 5 minutes.

After you take the pie out of the oven, drizzle over it with the honey and lemon peel syrup. Serve alone with hot tea or with a scoop of vanilla ice cream.