Plum-Blackberry Pie
August 1, 2021 | By Jeremy Scheck | 2 Comments
You can use a variety of stone fruit and berries for this summer pie! Feel free to change it up.
Video Tutorial
Plum-Blackberry Pie
Ingredients
Pie Crust
- 1 ScheckEats Pie Dough recipe - (both halves at room temperature)
For the filling
- 3 lbs (1300g) sliced fruit -a combination of plums, nectarines, and blackberries (or whatever you want)
- 1 lime, zest and juice
- 1/2 - 1 cup (100-200g) sugar, depending on your desired sweetness (it'll be pretty tart with 1/2 cup)
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/2 teaspoons cinnamon (optional)
- 2 tablespoons of butter (cut into small pieces)
Final Assembly (egg wash and sugar)
- 1 egg
- 1 tablespoon cream (can substitute milk or water)
- 2-3 tablespoons sugar (raw sugar even better)
Instructions
- On a well-floured work surface, roll out half the pie dough to a ~12 inch diameter, so that it can fit into a 9 inch pie plate with a bit of overhang. More rolling tips are in the video above this. Press it gently into the pie plate.
- Put the whole thing in the freezer while working on the filling.
- In a large bowl, combine the fruit, lime zest and juice, sugar (to taste), cornstarch, salt and cinammon (optional). Mix and set aside.
- Roll out the top crust into another round, about 10".
- Take the bottom crust out of the freezer and fill it with the fruit mixture. Dot the top of the fruit with the butter that's been cut into small pieces.
- Arrange the top crust on top, and crimp the edges to seal. Cut some air vents in the middle.
- Freeze again for 30 minutes (the pastry bakes better from cold) and preheat the oven to 400° F.
- After the unbaked pie is thoroughly chilled, whisk together the egg and cream. Brush the top with the egg mixture and sprinkle generously with sugar.
- Place the pie plate onto a baking tray (in case anything bubbes over), and bake at 400° F for 30 minutes, before lowering the temperature to 350° F and baking an additional 40-60 minutes. The pie is done when you can see the filling bubbling up energetically through the vents, and when there is a golden brown crust on the bottom (the top browns much faster).
- Let cool at room temperature overnight before cutting and enjoying with vanilla ice cream.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
Hello, I was wondering if using frozen fruit would work just as well? Are there any adjustments I would need to make? Planning on making it with frozen blueberries.
Thank you!
My son requested a fruit pie for his birthday so I decided to make this along with your crust. It was the biggest hit! Thank you so much!!