Best 3 Plum Blackberry Streusel Pie Recipes
Indulge in a delightful symphony of flavors with our tantalizing Plum Blackberry Streusel Pie. This delectable treat combines the sweet and juicy goodness of ripe plums and blackberries, encased in a flaky, golden-brown crust. Each bite offers a burst of vibrant flavors and textures, making it a perfect dessert for any occasion.
This recipe provides step-by-step instructions, ensuring that even novice bakers can create this masterpiece. We'll guide you through making the flaky pie crust from scratch, preparing the delectable filling of plums and blackberries, and crafting the irresistible streusel topping that adds a delightful crunch.
Additionally, we've included variations to cater to your preferences. For a vegan delight, we offer a plant-based pie crust alternative. Those looking for a gluten-free option will find a dedicated recipe for a delectable gluten-free pie crust.
Furthermore, we've included a recipe for a classic Vanilla Bean Ice Cream, the perfect accompaniment to elevate your Plum Blackberry Streusel Pie experience. This homemade ice cream adds a creamy and rich dimension, creating a harmonious blend of flavors.
Explore the world of pies with our curated collection of recipes, including the timeless Apple Pie, the tangy Key Lime Pie, and the indulgent Chocolate Cream Pie. Each recipe is carefully crafted to deliver exceptional taste and texture, ensuring that you'll find your new favorite pie among them.
Embark on a culinary adventure and create memories with our Plum Blackberry Streusel Pie. Impress your loved ones with this homemade delight or simply treat yourself to a slice of pure bliss.
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 PIE
This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.
Provided by MARBALET
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
- To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
- To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
- Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g
ALL-BUTTER PASTRY DOUGH
Provided by Ian Knauer
Categories Gourmet
Yield Makes enough for a double-crust 9-inch pie
Number Of Ingredients 5
Steps:
- Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful of dough:
- If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
Tips:
- To make the streusel topping, combine the flour, sugar, cinnamon, and butter in a medium bowl. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- If you don't have a pastry blender, you can use two forks to cut the butter into the dry ingredients.
- To make the filling, combine the plums, blackberries, sugar, cornstarch, and lemon juice in a large bowl. Toss to coat the fruit evenly.
- Roll out the bottom pie crust and place it in a 9-inch pie plate. Trim the edges and fold them under. Crimp the edges to seal.
- Pour the filling into the pie crust. Dot the top with butter.
- Roll out the top pie crust and place it over the filling. Trim the edges and fold them under. Crimp the edges to seal.
- Brush the top crust with milk and sprinkle with the streusel topping.
- Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 30 minutes before serving.
Conclusion:
This plum blackberry streusel pie is the perfect summer dessert. It's easy to make and packed with flavor. The sweet and tart filling is complemented perfectly by the buttery streusel topping. This pie is sure to be a hit at your next gathering.
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