Honey Glazed Pear & Plum Pie with Juniper Berries

Pear and plum pie

It’s kind of strange how my mind tends to wander off when I’m in a moving veichle. It’s my place to wander, to think and reflect. Somehow it feels like a form of meditation grasping the new areas around- that is gone before you even notice it.

It’s autumn- the leaves keep falling down with the sweep of a breeze that never seem to stop. A thick mist covering the forest overlooking the fjord which I can spot from the window inside the bus. The darkness has already laid its breath on the city and we all know which season we are heading towards.

A darker season doesn’t have to be a negative thing- so I made pie. A pear and plum pie that reminds us of the wonderful fruit that we have in season right now. A pear and Plum Pie covered in a wonderful whole spelt crust, sprinkled with a fair amount of brown sugar- a perfect autumn treat for a sunday afternoon.

It’s halloween and as many other we too have adapted the American tradition of trick or treat. We are expecting a bunch of kids on our door step tonight- perhaps they would care for a slice of pie? If not- I might get a lot of tricks.

Honey Glazed Pear & Plum Pie with Juniper berries

Yield 1 pie


250g butter

400g wheat flour

4 tbsp water

20 plums

2 pears

2 tbsp butter

2 tbsp sugar

1 dl

1 tsp cinnamon

4 juniper berries

1 dl port (optional - apple juice works too)

0,5 tsp salt

1 egg

1 tbsp honey

2 tbsp pearl sugar


  1. Preheat the oven to 200 degrees celcius.
  2. Mix dices of cold butter and flour in a food processor and blend until a grainy consistency. 
  3. Add ice cold water until it starts to stick. 
  4. Press it together to flat disc and cling wrap it. Put it in the fridge for 30 minutes.
  5. Roll it out to about a cm thick and place it in a pie mold (about 20 - 23 cm).
  6. Save some for the decoration. 
  7. Prick the crust with a fork and bake in the oven for 10 minutes. Let cool slightly. 
  1. Make the filling by adding whole plums and roughly diced pears to a warm frying pan with butter and sugar.
  2. Add cinnamon, salt and slightly crushed juniper berries- to release the flavor. 
  3. Let caramalize and drizzle over a nice amount of port and let simmer to half. 
  4. Remove the juniper berries and add the filling to the pie crust.
  5. Add the desired amount of decoration on top. Be creative!
  6. Beat the egg with a splash of water and honey- and brush the pie crust with it. Sprinkle pearl sugar on top and bake in the oven for 30 minutes or until golden. 



  • Mandy Green
    2 years ago

    Where’s the actual recipe??

    • Therese
      2 years ago

      Sorry about that – old recipe app that suddenly went out of production. I updated it now and it should be working =) Thanks for letting me know!

  • Allison
    2 years ago

    Hello – I am curious about the type of plums you are using in this recipe. Is there a specific type of plum you use in Oslo? How big are they (approximately)? I think that using 20 of the type of plum I see in our stores in Canada would be too much so I thought I would check in case I need to adjust the recipe.

    • Therese
      2 years ago

      If you have big plums I would just cut the amount of plums in half. Here we usually have very small, local plums that grows in our garden 🙂

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