lindy, Author at Garden Seeds and Honey Bees

We have an abundant amount of blackberries and plums (plums which were very small) this year and found this recipe that would use up some of our produce. I hope you enjoy this recipe.

This pie is also called Blackberry Plum Galette.

Country Blackberry Plum Pie

Pie filling:

Makes 2, 9 inch country pies

*8 small Fresh Ripe plums, pitted and sliced
*2 cups Fresh Blackberries
*2 teaspoon Vanilla Extract
*1 1/2 cups Brown Sugar
*3 teaspoon Cornstarch
*1 beaten Egg, for unbaked crust egg wash

**optional: Raw Sugar for Sprinkling over the crust egg wash

*Note: we used very small plums from

In bowl with strainer add the plums, blackberries and brown sugar and set aside for 20 minutes to release juices. Remove strainer with plums and blackberries and set aside. Pour juices from bowl adding the cornstarch in a sauce pan, on medium heat, just until it starts to thicken and add the plums, blackberries, and vanilla extract. Let cool and add to the center of rolled crusts.

Pie filling recipe adapted from The Baker Chick

Crust:

Recipe makes two crusts.

*2 cups All-purpose Flour
*1/2 teaspoon Salt
*3/4 cup Crisco, I like Butter Flavored
*1/3 cup Milk plus 2 teaspoons Vinegar

Combine flour, salt and Crisco just until crumbly, don’t over mix. Add the milk and vinegar mixture and mix just until moist. Let the dough rest for 5 minutes. Divide the dough into two balls, refrigerate just until cold and roll out each ball of dough on individual pieces of wax paper. Place the rolled-out dough on Silpat or parchment paper on 1/2 baking sheet.

Add the filling to the center of the rolled out dough and bring up the sides making sure to connect or fold edges as needed.

Beat 1 egg and use as an egg wash and brush the edges of dough. You can sprinkle with raw sugar and bake at 375*F. for 44-55 minutes or until crust is a golden brown. Cool completely before removing from baking sheet or cutting.

Crust recipe slightly adapted from Real Food for Real People, Best Pie Recipe.

Serve with whipped cream topping or Vanilla Ice-cream and enjoy.

Enjoy Gardening and Baking!

Jessica and Lindy

A little lavender goes a long ways in this cupcakes great for a shower or party when needing a lavender color.

Lavender Cupcakes

Ingredients:

*1/2 cup milk
*1/2-1 tablespoon edible Lavender, chopped fine, adjust to taste

Blend the milk and chopped lavender in blender if you want a more intense lavender taste and smaller bits in cupcakes.

Whisk together in bowl dry ingredients:

*1 cup Cake Flour
*1/3 cup All-purpose Flour
*1 1/4 teaspoon Baking Powder
*1/4 teaspoon Salt

Cream together in Electric stand mixer the wet ingredients adding the above milk and lavender:

*1/2 cup Butter, room temperature
*1/2 cup plus 2 tablespoons Granulated Sugar
*3 tablespoons Honey
*2 large Eggs, room temperature, add one egg at a time
*2 teaspoons Vanilla Extract

**muffin tin with cup cake liners

Pre-heat oven 350*F.

Add the dry ingredients slowly into the wet ingredients and mix on medium speed until pale and fluffy, about 4 minutes. Pour batter into cupcake liners 2/3 full. Recipe makes 12 cupcakes. Bake 19-21 minutes.

Vanilla Bean Frosting

*1 cup Butter, room temperature
*Seeds of 1 Vanilla Bean
*3 cups Powdered Sugar
*2 tablespoon Heavy Cream
*1 teaspoon Vanilla Extract
*Purple Food Coloring Paste, add to desired color

In an electric bowl mixer with paddle attachment add the butter and vanilla bean, on medium speed whip until nearly white about 7-8 minutes, scrapping the sides of bowl occasionally. Add cream, vanilla extract and slowly add the powdered sugar on medium speed until light and fluffy about 5-6 minutes, adding the coloring at the end of mixing until desired color. Pipe or spread the frosting on cupcakes. Use the day you make them for the best taste.

Recipe adapted from Cooking Classy

Enjoy!

Jessica and Lindy

Garden Seeds and Honey Bees

Dinner Parties, Projects and Cooking

Author: lindy

Country Blackberry Plum Pie

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Lavender Cupcakes

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