Plumberry Farewell Pie

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One of my best friends is moving to Florida. I’ve known this girl for 10 years, which makes me feel old. We have had our highs and lows but through it all we have become like family more than anything. Although it sucks that she’s moving to the other side of the country, I could not be more excited for what this new adventure holds for her.  So of course, when she just happened to mention that I should maybe bring a pie to her goodbye bbq…well…I made a damn pie.

This is a variation of the very first pie that I ever made. It’s a Plum, Raspberry and Blackberry pie. Plums in pie are probably one of my favorite things ever. It’s not a fruit that you would typically associate with pie but it’s sweet and mixes well with berries. So if I was going to make pie for a bunch of strangers, well, this would need to be it.

I just made an all butter pie crust. You’ll want to make enough to make a double crust.

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For the filling: 

6 plums, pitted and sliced into about 1 in thick slices (keep the skin on)
3/4 Cup Raspberries
1/2 Cup Blackerries
3/4 Cup Sugar
2 Tablespoons Cornstarch

1 Egg White beaten with a bit of water for the egg wash
A little extra sugar to sprinkle on top of the pie

In a bowl gently mix your plums, berries, sugar and cornstarch until the fruit is coated.

Roll out your bottom pie crust into about a 12 in circle. Place in your 9 in pie dish. You’ll want about 1/4 in overhang of dough over the edge of the pie.

Pour your fruit mixture into your pie dish. (If you find that the fruit has released a lot of liquid, you’ll want to strain it quickly so that your pie doesn’t get too soggy). Place your pie in the fridge as you roll out your top crust. Place it on top of the pie and pinch the edges together. Trim any excess over hang that is far over the lip of your dish. Fold the edge of the crust and tuck it underneath. Crimp the edges of your pie. (At this point I busted out my alphabet cookie cutters and cut some letters, brushed them with a bit of water and stuck them on top of my pie). Cut some slits on the top crust to let the steam out. Place the pie in the freezer for 30 minuets. Pre-heat the oven to 350 degrees F.

Put the pie on a parchment lined baking sheet so that it can catch any juice that may spill over. Brush the pie with the egg wash and sprinkle the sugar. Bake for about 90 minuets, half way through flip the pie around so that it bakes evenly. Let the pie cool for at least one hour before serving (this is genuinely difficult as this pie smells divine!) so that the juices are able to set.

Seriously, this is my favorite pie and I dare you to make it. You’ll thank me later.

Oh, and for those wandering, the pie was quite a success. I even saw someone go back for seconds. The pie disappeared quickly.  That to me, made it all worth it.

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