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Plum-Blackberry Pie

August 1, 2021 | By Jeremy Scheck | 1 Comment

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

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

  1. 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.
  2. Put the whole thing in the freezer while working on the filling.
  3. In a large bowl, combine the fruit, lime zest and juice, sugar (to taste), cornstarch, salt and cinammon (optional). Mix and set aside.
  4. Roll out the top crust into another round, about 10".
  5. 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.
  6. Arrange the top crust on top, and crimp the edges to seal. Cut some air vents in the middle.
  7. Freeze again for 30 minutes (the pastry bakes better from cold) and preheat the oven to 400° F.
  8. 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.
  9. 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).
  10. Let cool at room temperature overnight before cutting and enjoying with vanilla ice cream.
1 Comments
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Comments

  1. 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!

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