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 without becoming too thick.
Provided by Ian Knauer
Categories Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Blackberry Plum Oat Summer Tapioca Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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 1/4 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 1/2-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 1/2 cup sugar and 1/2 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, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.
PLUM-BLACKBERRY POTPIE
Chinese five-spice powder and ground pepper give this down-home pie a hint of sophistication, but the filling will also be delicious if you leave them out.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 2h35m
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the crust: Unfold pastry on a very lightly floured baking sheet, and roll out to a 1/8-inch thickness. Set a 9-inch pie plate, upside down (do not press down), on 1 side of pastry, and cut around plate using a sharp paring knife. Remove dish. Cut five 3/4-inch-wide strips from scraps.
- Brush round with egg wash (do not let drip down sides), adhere strips to surface, and brush again with egg wash. Cut out a 2 1/2-inch hole in the center of pastry round using a biscuit cutter. Sprinkle with sanding sugar. Freeze for 15 minutes.
- Make the filling: Mix together plums, blackberries, granulated sugar, cornstarch, five-spice powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Pour filling into pie plate, and cover with parchment-lined foil. Transfer to a foil-lined rimmed baking sheet.
- Bake pastry crust on top rack and filling in bottom third of oven for 30 minutes. Transfer crust on baking sheet to a wire rack (it should be golden and cooked through). Let cool slightly.
- Continue to bake filling until starting to bubble in center, about 30 minutes more. Remove from oven, uncover, and top with pastry crust.
- Bake pie until bubbling vigorously in center, about 10 minutes more. Transfer pie to a wire rack, and let cool for at least 1 hour before serving.
HOMEMADE BLACKBERRY PLUM JAM
These two late summer/early fall treats make for the most amazing flavor when combined. The sweetness of the blackberry combined with the tartness of the plum are exceptionally balanced in jam!
Provided by roozoo
Categories Breakfast
Time 45m
Yield 9-12 1/2 pint jars
Number Of Ingredients 4
Steps:
- Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
- Wash, pit and chop plums w/ skins.
- Wash and crush blackberries w/ potato masher.
- Place plums and crushed blackberries in large pot.
- Add pectin a little at a time to plums and berries, stirring constantly.
- Heat on high stirring constantly until mixture comes to a FULL boil.
- Add sugar ALL at once, stirring.
- Bring mixture back to a full hard boil, stirring constantly.
- Use potato masher to carefully further crush plums and berries in pot.
- Boil for 5 minutes.
- Skim off foam, if present.
- Place in sterilized, hot jars, leaving 1/4" headspace.
- Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
- Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
- Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
- Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.
Nutrition Facts : Calories 580, Fat 0.4, Sodium 12.9, Carbohydrate 149.2, Fiber 3.8, Sugar 140.9, Protein 1.1
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