Peach and plum pie

Tart, burgundy-skinned plums and sweet, fragrant peaches, macerated together with brown sugar, cinnamon and cardamom before being baked down into a sticky, jammy filling beneath a crunchy, golden walnut crumble. Both sit atop a buttery, shatteringly flaky crust and here it is served warm, with a cold, slow-melting scoop of vanilla ice cream, pooling into every little crevice.

Pie isn’t something I make often, but making this one showed me that I should. No matter the time of year, a pie is a welcomed gift–anything that involves a generous amount of crisp, buttery pastry is, really. A dessert that is perhaps more often associated with autumn or winter, this pie is given a summery kiss with the inclusion of peaches and plums, two stone fruits that I adore, though I’m not sure there is any fruit that I don’t. And while a double crusted pie is definitely something to marvel at and love, I quite enjoy topping them not with more pastry, but with something that provides a different flavour and texture; a buttery, crunchy walnut crumble, infused with flavours of cardamom, cinnamon and orange zest does this well.