Wild Rose Hip Jam and Plum Pie

It is said that the way to a man's heart goes through his stomach. This next recipe will certainly win your partner's heart and ensure delight for both of you.

Cut the butter into 1/2 inch pieces and freeze it for 15-20 minutes. Meanwhile, combine the flour, sugar and salt in a mixing bowl. Make a well in the middle of the mixture and put the frozen butter in it. Mix flour and butter briskly until it starts resembling coarse meal with pea size butter pieces. Add ice water one tablespoon at a time until the mixture clumps together. Let it rest in the fridge for 20-30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out with the rolling pin in a circle 1/8 of an inch thick. Make sure the dough circle is at least 2 inches larger than the pie dish. Carefully place the pie dough into the dish and line it gently onto the side and bottom. Trim the excess dough to within 1/2 inch of the edge of the pie dish. Tuck the overhung dough underneath itself along the edge of the pie dish. Use your fingers in a pinching motion to shape the edge of the crust. Cover it with tin foil and fill it with pie weights (dry beans will do just fine). Bake it in a preheated oven at 350 F for 30 minutes.

Knead the excess dough and cut it into long strips. Once the pie crust is done, let it cool down. Then fill it with a layer of Wild Rose Hip jam and arrange the canned plums on top. Place the dough strips on top of the filling and pinch them to the edge of the crust. Brush the strips with egg yolk and bake the pie again at 350 F for another 30 minutes.