Blood plum + blackcurrant pies with cassis sauce from Wild Weed Pie: A Lifetime of Recipes by Janni

Ingredients

• 2 egg yolks, beaten
• 1 teaspoon 35%-fat cream
• 6 tablespoons blackcurrants*
• 100 g whole almonds, blanched, skinned and toasted
• 6 tablespoons 45%-fat cream
• 50 g butter
• 2 tablespoons pure icing sugar
• 1½ teaspoons baking powder
• 1½ tablespoons castor sugar
• 100 g cold butter
• ¼ cup iced water
• 1 tablespoon amaretto*
• 125 g blackcurrants
• ½ cup crème de cassis*
• 100 ml Sugar Syrup
• 200 g plain flour
• 6 blood plums,* each cut into 6 wedges