Plum-Blackberry Streusel Pie
A delicious deep-dish pie featuring a perfect combination of sweet plums and blackberries, topped with a crispy oat streusel topping. This rustic dessert balances the tartness of fresh fruit with a buttery, crumbly topping.
Ingredients
- •1¾ pound plums
- •¾ pound blackberries
- •1½ cups sugar
- •3 tablespoons quick-cooking tapioca
- •2 tablespoons cornstarch
- •1 teaspoon lemon zest
- •¾ teaspoon salt
- •½ recipe all-butter pastry dough
- •1 cup old-fashioned rolled oats
- •½ cup all-purpose flour
- •1 stick unsalted butter
- •1 piece deep-dish pie plate
Cooking Instructions
- 1.
Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.
10 min
- 2.
Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.
5 min
- 3.
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.
20 min
- 4.
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.
10 min
- 5.
Mound filling in shell. Crumble streusel evenly over filling.
5 min
- 6.
Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.
90 min
