Plum Blackberry Streusel Pie ~Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely from becoming too thick. The aroma that permeates your home as this pie bakes is so full of the wonderful fruit essence you will have a tough time letting it cool. Don’t put it out on the stoop or you may be inviting visitors that will want to share a slice or two. Use the All Butter Pastry Dough found here. And whip up some of my Blackberry Chocolate Frozen Yogurt to top off this gorgeous dessert!
- 1¾ pound ripe plums, pitted and quartered
- ¾ pound blackberries (2 cups)
- 1½ cups sugar, divided
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons cornstarch
- 1 teaspoon grated lemon zest
- ¾ teaspoon salt, divided
- ½ recipe all-butter pastry dough
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- 1 stick cold unsalted butter, cut into bits
- *Equipment: a 9½-inch deep-dish pie plate
- Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.
- Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and ¼ teaspoon salt in a large bowl.
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into pie plate. Trim excess dough, leaving a ½-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill while making streusel.
- Stir together oats, flour, and remaining ½ cup sugar and ½ tsp salt. Blend in butter with your fingertips until mixture forms small clumps.
- Mound filling in shell. Crumble streusel evenly over filling.
- Bake pie until streusel is golden and filling is bubbling, 1¼ to 1½ hours. Cool completely, 3 to 4 hours.