My FAVORITE Pie

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The very first pie I ever made from scratch was a Plum & Raspberry Pie. Although that first one was more of an experiment more than anything, I do find myself craving this pie from time to time.

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Now let me explain something, I am not the biggest dessert fan. I absolutely love baking but I usually just take a bite of whatever I’ve made and then I let my family or my coworkers finish the rest. That is not the case for this pie right here. If i were to be completely honest, I think I may have eaten a good half of the pie over the following days.

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I do have the recipe posted here but since it’s my favorite and the pie turned out super cute, I figured I would share it once again.

 

I used an All-Butter Crust, or if you want to get fancy a Pate Brisee.
8 ripe plums, pitted and sliced into 1 inch-thick slices (no need to peel them)
1 cup raspberries
1 cup sugar
2 tablespoons cornstarch
1 beaten egg, for an egg wash and some sanding sugar to sprinkle on top

Heat your oven to 350° F. In a large bowl, toss together the plum slices, raspberries, sugar, and cornstarch until the fruit is coated.
On a well-floured work surface, roll out the larger of your crust disks into a circle that’s about 12 inches across. Transfer the dough circle into a 9-inch pie pan, gently pressing it into place, and leaving a 1/4-inch lip around the edge of the pie plate.
Transfer the fruit mixture into the pie plate. Roll out the other piece of dough into a circle that’s about 10 inches across. Place this on top of the pie, pinch the edges together and crimp them to seal the pie. Poke some slits in the center of the pie to allow steam to escape. Freeze the pie for about 30 minutes.
Put the pie on a rimmed baking sheet to catch the mess of fruit that always bubbles out (the crust sometimes leaks some butter too). Brush the top with your egg wash, if you’ve made one, then bake it in the center of the oven until the crust is golden brown and the fruit is bubbling (about 1 1/2 hours). Allow to cool at least one hour (and preferably more like 3 hours) before eating, to give the filling time to set.

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