Plum-Blackberry Streusel Pie
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
57
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Sugar (divided)3 tbsps
Tapioca (quick-cooking)2 tbsps
Cornstarch1 tsp
Lemon Zest (grated)3 tsp
Salt (divided)1 cup
All-Purpose FlourDirections:
1
Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F
2
Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl
3
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin
4
Fit into pie plate
5
Trim excess dough, leaving a 1/2-inch overhang
6
Fold overhang under and press against rim of pie plate, then crimp decoratively
7
Chill while making streusel
8
Stir together oats, flour, and remaining 1/2 cup sugar and 1/2 tsp salt
9
Blend in butter with your fingertips until mixture forms small clumps
10
Mound filling in shell
11
Crumble streusel evenly over filling
12
Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours
13
Cool completely, 3 to 4 hours
14
Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F
15
Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl
16
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin
17
Fit into pie plate
18
Trim excess dough, leaving a 1/2-inch overhang
19
Fold overhang under and press against rim of pie plate, then crimp decoratively
20
Chill while making streusel
21
Stir together oats, flour, and remaining 1/2 cup sugar and 1/2 tsp salt
22
Blend in butter with your fingertips until mixture forms small clumps
23
Mound filling in shell
24
Crumble streusel evenly over filling
25
Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours
26
Cool completely, 3 to 4 hours