Blackberry-Plum Pie

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Two peak-season fruits bake together in a buttery, flaky double crust to create a dessert that’ll be just as tasty for breakfast the next morning—if it lasts that long.

Blackberry-Plum Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 5 medium fresh red plums, halved, pitted and sliced
  • 2 cups fresh blackberries
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1 lemon, zested and juiced
  • 1 teaspoon kosher salt
  • All-Purpose Piecrust
  • 2 tablespoons low-sugar powdered pectin
  • 2 tablespoons cornstarch
  • 1 large egg, lightly beaten
  • 2 tablespoons turbinado sugar
  • Whipped topping, to serve
Instructions
  1. In a large bowl, gently stir together plums, blackberries, 1 cup granulated sugar, lemon zest and juice, and salt. Let stand for 30 minutes.
  2. On a lightly floured surface, roll one portion of All-Purpose Piecrust to a 12-inch circle. Transfer to a 9-inch cast-iron pie plate, pressing into bottom and up sides. Freeze for 30 minutes.
  3. Drain fruit mixture through a fine-mesh sieve, reserving ½ cup liquid. Return fruit mixture to bowl.
  4. In a small saucepan, whisk together reserved ½ cup fruit liquid, pectin, and remaining 1 tablespoon granulated sugar. Cook over medium-high heat, whisking constantly, until pectin dissolves and mixture thickens slightly, 3 to 4 minutes.
  5. Stir cornstarch into fruit mixture; pour into prepared crust. Slowly drizzle pectin mixture all over fruit.
  6. On a lightly floured surface, roll remaining dough into an 11-inch circle. Using a sharp knife or a pizza cutter, cut dough into 1-inch-wide strips. Arrange dough strips on fruit in a lattice pattern. Trim excess dough; fold edges of strips and bottom crust under, and crimp as desired. Freeze for 10 minutes.
  7. Position oven rack in lower third of oven. Preheat oven to 400°.
  8. Brush beaten egg onto edges of crust and lattice; sprinkle with turbinado sugar.
  9. Bake for 20 minutes. Reduce oven to 375°. Cover edges of crust with foil. Bake until crust is golden brown and filling is bubbly, 35 to 40 minutes more. Let cool completely on a wire rack. Serve with whipped topping.
Notes
Peel the plums if you prefer, but it’s not necessary. If you can’t find red plums, any other variety of plum as well as peaches can be used.