Fall is here and so is the new No. 07 Chestnut Knife
"Whether I am home working in the field or I am in the forest foraging, you can always find an Opinel in my back pocket. The No. 07 Chestnut Knife is my new everyday carry. Smaller than my usual Opinel, it is the perfect size to toss in my back pocket for harvesting tulsi, cutting flowers for a bouquet or licking paw paw off of but I didn’t include that clip because they probably don’t advocate putting sharp knives in your mouth."
Fall is here and so are the delicious fruits that accompany it. Share a moment cooking with family or enjoy our classic pie recipe with friends.
Make your pie with the fruit that fits your fall fantasy. This recipe can be made with other fruits such as peaches, pears and apples. Try it topped with pistachios, chopped almonds or roasted hazelnuts for an additional crunch. You're prepared to make the pie of your dreams!
3 cups flour
1/4 teaspoon baking powder
1/3 cup caster sugar
1 ¼ cups of cold butter
¼ cup of water
½ cup of ground almonds
3 ½ cups of apricots
First, mix the flour, sugar and yeast, in the mixer or by hand.
Add the butter in pieces. Once the mix has the texture of sand, add the water and mix until you have a uniform dough.
Place in the fridge for 30 minutes minimum.
Once the time is up, roll out the dough and sprinkle with almond powder.