Fresh raspberries and sliced plums enveloped in a flaky butter pie crust make for a fond farewell to summer.
Summer is winding down, I can feel it. Kids are heading back to school, the days are slowly getting shorter, and pumpkin recipes have started to take over my Pinterest feed.
Our whole summer was building towards baby brother’s arrival and now that he’s here there’s nothing to do but coast through till fall. But summer, I’m not ready to give up on you yet.
Thankfully summer produce is giving me something to hang on to. And I think I may cry real tears when stone fruit and berries are no longer in season.
I discovered the incredible combination of plums and raspberries a few summers ago with this jam recipe. Plums don’t often show up in baked goods, but I’m hoping to change that. The fresh fruit baked inside my favorite foolproof all-butter pie crust is a bright burst of summer flavor. If you’re not ready to let go of the season, this is one pie you’ve got to try.
Raspberry Plum Pie
For the crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter , cold and cut into cubes (2 sticks)
- ¼ cup cold water
- 1 large egg + 1 teaspoon water , for egg wash (optional)
For the filling:
- 8 ripe plums , cut into 1-inch slices (no need to peel)
- 1 cup fresh raspberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
For the crust:
- In medium bowl, combine flour, salt and sugar. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas.
- Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle.
- Divide dough in half and shape into 2 disks. Cover with plastic wrap and refrigerate for at least 2 hours.
For the pie:
- Preheat oven to 400°F.
- On a lightly floured surface, roll out one disk of pie crust into a rough 12-inch circle and transfer to a 9-inch pie plate.
- In a large bowl toss the plums, raspberries, sugar and cornstarch. Dump into the crust-lined pie plate.
- Roll out the second pie crust and place it on top of the pie, or cut into strips and weave a lattice. Trim edges and crimp as desired.
- Brush pie crust with egg wash, if using, and place on a sheet pan lined with parchment paper.
- Bake until pie crust is golden brown and filling is bubbling, about 1 hour. If crust browns too quickly, cover with foil for the remaining baking time.
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.