Raspberry Plum Pie
Fresh raspberries and sliced plums enveloped in a flaky butter pie crust make a wonderful late summer dessert.
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.
Calories: 506kcal, Carbohydrates: 68g, Protein: 6g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 81mg, Sodium: 303mg, Potassium: 182mg, Fiber: 3g, Sugar: 34g, Vitamin A: 966IU, Vitamin C: 10mg, Calcium: 23mg, Iron: 2mg