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-AND-CREME-FRAICHE PIE
Creme fraiche adds rich texture and tangy flavor to the filling of this streusel-topped plum pie. It also balances out the sugar in the fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 16
Steps:
- Pate Sucree: Pulse flour, granulated sugar, and salt in a food processor until combined. Pulse in butter until mixture resembles coarse meal, about 10 seconds. Pulse in egg yolk. With machine running, add ice water in a slow, steady stream just until dough holds together. Turn dough out onto a work surface; shape into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
- Streusel: Whisk together confectioners' sugar, flour, baking powder, and salt in a medium bowl. Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs.
- On a lightly floured surface, roll out dough about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie dish (about 1 1/2 inches deep). Using kitchen shears or a paring knife, trim to a 1-inch overhang; fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Freeze 30 minutes.
- Preheat oven to 400 degrees with rack in lower third. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake, covered with foil, 20 minutes. Remove beans or rice and parchment (keep edges covered with foil). Bake until pale golden brown, 12 to 16 minutes more. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 375 degrees.
- Filling: In a medium bowl, gently toss together plums, granulated sugar, and salt; let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of streusel. Arrange plums on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.
- Bake until creme fraiche is bubbling and streusel is golden brown, about 50 minutes (if edges of crust are browning too quickly, tent with foil). Transfer to a wire rack and let cool 15 minutes. Serve warm or at room temperature with ice cream or whipped cream, if desired.
CHERRY PLUM SLAB PIE WITH WALNUT STREUSEL
I love to make desserts with fruit all summer! If you use store-bought crust, I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat., On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling., Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 279 calories, Fat 16g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 155mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
