Monday, December 12, 2011

You've certainly heard of it. The gorgeous magazine that took the internet (and beyond) by storm earlier this year released Volume 2 today. Kinfolk.

I was bummed when I couldn't make my June deadline for the inaugural issue, watching it go out into the world without me. It went on to blow everyone's minds (including mine), its pages filled with fine, fine work from my pals Tara, Tim and Ryan and dozens of other major talents. 

Well, this time around me and my dear friend Ash put our heads together to create a few images. He's an extraordinary food stylist (his work gracing the pages of Canadian House & Home and many other publications) and a remarkable chef. This time, though, we'd create a simple pie with a story about the time before guests when the host putters about the market and the nooks and crannies of his kitchen.  We're really happy to be amongst the lovely pages of Kinfolk, and hope you'll enjoy too.

Buy the magazine here.  And enjoy some alternates and extras below, as well as Ash's Grandma's classic pie recipe. (While plums were a perfect last-days-of-Autumn sort of fruit, they might be hard to come by these days. This would work well as an apple pie, too!)

Plum Pie

2½ cups all-purpose flour
1 tsp sugar
16 tbsp cold, salted butter, cut into pieces
½ cup of cold ice water (or enough to bring the dough together)

Add dry ingredients to the bowl of your food processor. While running, add butter and blend until it is in pea-sized bits. Add water one tablespoon at a time until dough comes together. Don’t over mix. Place out on a lightly-floured surface and form into two equal sized discs. Wrap in plastic wrap and chill until firm, at least one hour. Dough can remain in the fridge for a few days or be frozen for later use.

5 cups plums, pitted and cut into 1" slices
1 cup sugar
1 tbsp lemon juice
1 tsp ground nutmeg
1½ tbsp salted butter
2 tbsp cream

Pre-heat oven to 425°F. On a lightly floured surface, roll out dough and line a 9" pie plate.

Combine the plums, sugar, lemon juice and nutmeg together in a medium bowl. Place in lined pie plate. Dot with butter.

Roll out the second disc of dough. Place on top leaving a 1"-thick border around the edge. Cut off excess. Tuck top layer of dough, underneath bottom layer and crimp or tuck the edges. Brush top with cream and cut a small air vent in the middle. Bake for 15 minutes. Lower the temperature to 350°F and continue baking 40-55 minutes or until crust is golden and plums are tender.



  1. EEEP! Thanks for this GORGEOUS sneak peak. SO happy to hear that you contributed I'll be in the Spring issue :) ) and I cannot WAIT to make that pie. Oh yes. Buying my copy of Kinfolk tonight as a present to myself...

  2. Gorgeous work, J! That pie looks SO GOOD. I need to get my paws on this issue.

  3. Gorgeous photogs! Congratuations. RD

  4. amazing!
    I ordered my copy yesterday ;)

  5. hip, hip and hooray misters! so happy we're a part of this together. you and Ash make a phenomenal team and your work is gorgeous (just like you)!

    now I want pie. xo

  6. YAY! You're as talented at making pies and forks look good as you are people.

  7. Love, love, love. The photos are absolutely gorge. I see big things for you in 2012, mister. :)

  8. Great work! Pie looks GREAT!

  9. Just found you through twitter, and I LOVE your work. I've been devouring Kinfolk this past week, and I'm excited to have accidentally found your blog. Your feature is just scrumptious. Keep up the awesome work - I'm excited to be following along!

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