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Asian-Inspired

Plum + Fig Thyme Pie (with Style Sweet CA!)

by: Amy on: Oct 13, 2016

Sometimes the internet is a scary place but sometimes it’s a wonderful place and you meet lovely people like Tessa. And that’s why I invited myself over to her house to bake a pie. And to play with...

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Sometimes the internet is a scary place but sometimes it’s a wonderful place and you meet lovely people like Tessa. And that’s why I invited myself over to her house to bake a pie. And to play with her dog. And to meet her lovely family. And to rummage through her cookbooks and food styling props. That’s a normal thing to do, right? Inviting yourself over soon after meeting? Or did that escalate too quickly? While baking pie we also got Chinese take out so I think that makes us really good friends. Nothing really validates the genuineness of a friendship much like thick carby white noodles covered in peanut sauce.

Tessa and I have been meaning to do some sort of collaboration for quite some time but our schedule never seemed to match up. We have met a few times for coffee and cocktails (okay, maybe just one cocktail because I get too anxious about getting all red from one micro-sip of alcohol) to talk about collaborating, baking, and blog award gossip (hehe). Before we met up I was pretty anxious about meeting up because I try v. hard to be funny and cool on the internet but am actually pretty lame in real life. I actually own a shirt that says in a bold, blocky font: “I’m much cooler on the internet.” When I meet very amazing bakers like Tessa I get extra nervous because their baking superiority just looms over me (haha, dramatic!). Not only does Tessa have a beautiful blog and a super well-curated Instagram, her baking is so. dang. good. I had a the chance to try her cakes when she was doing a cake decorating demo at a local specialty cookbook store in Vancouver a few months ago. I was so amazed by the way she did a watercolour finish on her perfectly iced cake and her London Fog cake is one of those things I crave all the time. I did not expect anything less since she use to own a bakery put packed that all up to move to the rainy city of Vancouver. 

We finally found a day in September to make all the pie together. We are both more “cake people” (she has a book all about layering cakes!!) but agreed that we were a bit caked out. I love making lattice pie tops and Tessa is basically a goddess with pie designs. Tessa and I decided that she would shoot the pie while I assembled and styled the pie. I took some photos as well but they look like they deserve to go in the trash can when they are put besides Tessa’s (ha!). So you get one photo from me (up top!) and the rest are taken by Tessa. You will also find more of the photos I took on my Instagram. 

The pie crust recipe along with super helpful pie crust tips (kinda like a pie crust 101!) can be found on her blog. The recipe for the plum, fig, and thyme pie filling is here! The recipe is easy peasy and quite short, so I will leave it right here, instead of making you scroll all the way to the bottom for it. But trust me, Tessa’s photos are so good that you would want to scroll all the way to the end.

Plum + Fig Thyme Pie

Makes 1 double crust 9-inch pie
By Amy

Ingredients

  • 1 Double Crust Recipe*

Plum + Fig Thyme Pie Filling

  • 2 lbs plums, pitted, 1/2 inch slices
  • 1/2 lbs figs, quartered
  • 1 tablespoon fresh thyme leaves
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • Pinch of salt

Instructions

  • Rinse the plums and the figs and remove any stems.
  • Cut the plums into 1/2 inch slices. I like to keep the skin on the plums so that the plum slices retain their shape and to prevent the plums from becoming applesauce-like in consistency.
  • Remove the stems/firmer ends of the figs and cut into quarters.
  • In a large bowl combine the plum slices, figs, and thyme leaves.
  • Add the granulated sugar, cornstarch, and salt. Mix to combine well. Allow the mixture to rest for 10 minutes. When filling the pie, be sure to leave the liquid behind – we do not want a soggy bottom!
  • Don’t forget to egg wash the top of your pie after you have assembled the top crust. Bake the pie as per the instructions on her post.

Notes

*Double Crust Recipe 

Tessa and I hope you enjoy the pie! You can look forward to more collaborations from us in the future : ) As for me, I have many exciting posts coming up…I just need to find some motivation to type up the text and the recipe because the photos are all edited and ready to go. I have been distracted by so many things lately – like Molly Yeh’s new book! I have been anticipating the release of her book for quite some time and when I got a copy, I knew I had to make the scallion pancake challah. Which I did already, of course. 

Photography || Style Sweet CA

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Sweet Comments:

  1. Unknown says

    Oct 14, 2016 at 1:52 am

    It's legitimately FLAWLESS. I love that crimping, so so perfect!!!

    Reply
    • amy h. says

      Oct 17, 2016 at 3:31 am

      it was all tessa. im a #crimpwimp.

  2. Coco Cake Land says

    Oct 15, 2016 at 4:03 am

    Cayooot! I love all the pics, and I love your honesty Amy! Too funny. I think the internet is a great way for many of us introverted weirdos to hide, but it is so fun to meet buddies in real life. You and Tessa ROCKED this gorgeous pie! I have latticed only once in my life and it was medium-okay looking. This has got me wanting to practice a lil bit more! Hehe. (also, thyme right up in there?? I am so curious. Any slices left?) 😛

    Reply
    • amy h. says

      Oct 17, 2016 at 3:32 am

      haha tessa is the queen of freezing leftover pie and cakes…so you should ask her ;D im sure your lattice was more than just medium-okay! you can always join us next time <3

  3. stephanie le says

    Oct 15, 2016 at 8:41 pm

    damn girl, damn. you and tessa, dream combo. i'm not good at pies at all…maybe i should just visit?!? hint hint!

    Reply
    • amy h. says

      Oct 17, 2016 at 3:31 am

      yes! please visit! we can make totoro pie! or pusheen pie with that pusheen cutter of yours!

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matcha butter wreath cookies🎄🎀 resharing on matcha butter wreath cookies🎄🎀

resharing one of your favourite recipes from last year’s 12 days of christmas cookie series as i finalize this year’s collection. i love how versatile this dough is and i make it all year round in a variety of shapes. i usually pipe them out as little flowers with a large open star tip but during the holidays, they become wreaths or christmas trees. the key is to use the best butter you can find!! I usually save all my “good butter” for this recipe.

113g (1/2 cup) unsalted butter, very soft**
36g (5 tbsp) icing sugar
96g  (3/4 cup + 1 tbsp) all-purpose flour
36g  (5 tbsp) rice flour
1 1/2 tbsp culinary matcha powder
1/4 tsp salt

line a baking sheet with parchment paper and set aside.

in a bowl, combine softened butter and icing sugar. mix with rubber spatula until the butter and sugar is creamy.

add flour, rice flour, matcha powder, and salt to the bowl and mix until the dough comes together.

transfer the dough to a piping bag fitted with a large open star tip. apply pressure to pipe the dough into a wreath shape. (**if dough is too stiff to be piped, add 1-2 tbsp of melted butter to the dough and mix) leave 1 inch between each cookie; the cookies will not spread much.

transfer the sheet of piped cookies to the freezer while you preheat the oven to 325f. 

bake the cookies until the bottoms are golden, about 15 – 18 minutes.

allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. once cooled, decorate with royal icing and sprinkles.

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a very snoopy christmas 🎄 #holidaybaking #chri a very snoopy christmas 🎄

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a jolly happy soul ☃️❄️ #holidaybaking #c a jolly happy soul ☃️❄️

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pumpkin cheesecake cream puffs ~ one last fall des pumpkin cheesecake cream puffs ~ one last fall dessert before i take out all the holiday cookie cutters (jk the holiday cookie cutters have been working overtime already) 

craquelin
25 g (2 tbsp) unsalted butter, softened
25 g (2 tbsp) brown sugar
25 g (4 tbsp) ap flour
few drops of orange food colouring

pâte à choux
57 ml (1/4 cup) water
57 ml (1/4 cup) milk
1/2 tsp sugar
1/2 tsp salt
57 g (1/4 cup) unsalted butter
70 g (1/2 cup + 2 tbsp) ap flour
110 g (~2 1/2) large eggs, lightly beaten

filling
135g (1/2 cup) pumpkin purée 
226 g (1 block) cream cheese, room temp
240 g (1 cup) heavy whipping cream
90 g (3/4 cup) confectioner’s sugar
1 tsp vanilla
1/4 tsp ground cinnamon
¼ tsp salt

craquelin:
in a bowl, combine all ingredients and mix until smooth. roll out the dough to 1/8-inch in thickness. use a cookie cutter and cut out 10 2-inch circles. let the the craquelin chill in the freezer

pâte à choux:
preheat oven to 350f. in a saucepan, combine water, milk, sugar, salt, butter. bring to light boil, remove from heat. quickly stir in the flour and return saucepan back over medium heat. stir until the paste is smooth, 1-2 min. the texture should resemble dry mashed potatoes. transfer the paste to a stand mixer bowl with paddle attachment. mix on low for the choux to cool. while the mixer is running on medium, gradually stream in eggs

transfer to a piping bag. pipe out 10 choux mounds onto lined baking sheet, leaving 2” between each puff. add the craquelin to the choux

bake for 35 min. turn down the oven to 325f, bake for 10 min more until deeply golden. remove from oven and let cool

filling:
place pumpkin puree into a bowl lined with paper towel. using a second paper towel, pat pumpkin puree dry. you should have ~85g (~4 tbsp) left

in a bowl of a mixer with whisk attachment, whisk heavy whipping cream until medium peaks form. transfer whipped cream to another bowl

in a bowl of a mixer with a paddle attachment, beat cream cheese until fluffy. add pumpkin puree, confectioner’s sugar, vanilla, cinnamon. beat until combined. fold in whipped cream. transfer to a piping bag

assembly
cut off top of choux, fill with cheesecake filling, top with other choux half

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