Mmmm pie. I love pie. I’ve talked about it before, but pie beats cake for me. I can’t resist a bunch of summer fruit encrusted in buttery, flaky pastry. And this blackberry plum crumble pie has definitely made it into my all-time top favorite pies.
I think this is the first pie I’ve made in two years. It’s been a while. I didn’t bake much last year and wow have I missed making pie. As September crept up on me, I knew that I couldn’t let the summer end again without any pie. Then I got some really lovely plums and I knew what I had to do.
When I was a kid we had dutch apple pie every Thanksgiving and oh that crumbly topping was my favorite. I’m someone who might be caught picking the little, golden crumbly bits off the top and eating them while they’re hot and I’m not sorry about it.
I started thinking about that dutch apple pie and I couldn’t get it out of my head. I’ve never made a ‘dutch’ pie before (as far as I can tell ‘dutch’ only means that the pie is one crust on the bottom, filled with fruit, and topped with a crumble topping) and I knew that my plums and blackberries would make a perfect pairing with a buttery, oaty crumble. Let me tell you, I’m gonna be ‘dutching’ everything from now on. Why aren’t we ‘dutching’ more pies? I’m very into it. I have a feeling that dutch apple pie will be making a comeback for me this fall.
The bottom crust on this pie is my go to all-butter pie dough. The filling is a combo of plums and blackberries cooked down on the stove so that the juices reduce and you get a nice, juicy filling that will set and no soggy bottom. And the crumble on this thing– it is SOOO delicious. It’s toasty, oaty, buttery, with a little hit of cinnamon and goes perfectly with the sweet, tangy combination of the plums and blackberries. What else do you need to know? Go get some fruit and bake blackberry plum crumble pie!
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Blackberry Plum Crumble Pie
1/2 Batch All-Butter Pie Dough, recipe below
- 2 lbs plums
- 1/2 lb blackberries
- 2/3 cup granulated sugar
- 1/4 tsp fine sea salt
- 1/4 tsp cinnamon
- 1/4 cup all-purpose flour
- 1/4 tsp pure vanilla extract
- 1 cup old fashioned oats
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp cinnamon
- 6 tbsps unsalted butter
Mix the plums, blackberries, granulated sugar, salt, and cinnamon together in a medium sauce pot and cook over medium heat until the fruit is tender and warm and the juices have released.
Strain the fruit and return the juices to the pot. Cook the juices over medium heat until they're reduced and slightly thickened. Whisk a small amount of the reduced juices into the AP flour to create a slurry. Pour the slurry back into the juices and whisk to combine. Stir the fruit back into the juices and allow to cool to room temperature. While you wait, put your oven rack in the middle and place a baking tray lined with foil on the rack. Preheat the oven to 350 degrees Fahrenheit.
Stir together the oats, flour, brown sugar, baking powder, kosher salt, and cinnamon. Melt the butter and pour over the mixture. Stir it together until the dry bits are saturated and begin to clump together.
Put the Pie Together
Fit a 9 inch pie plate with your pie crust. Pour the fruit mixture into the crust and smooth it out. Using your hands, sprinkle the crumble topping evenly over the pie. Bake on the foil lined tray (to catch any juices) for 55-65 mins until the crust is golden brown and filling is bubbly.
Remove from the oven and cool completely before serving. Enjoy with a scoop of vanilla ice cream, drizzle of cream, or on its own!
All-Butter Pie Dough
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes and very cold (I cut my butter and then pop the cubes in the freezer for about 15 minutes to get them really cold)
- 6-8 tablespoons ice water (you may need a little more or less depending on where you live)
In a large mixing bowl, whisk together the flour and salt. Toss the cold butter cubes in the flour until they are coated in flour. Start working the butter into the flour, using your hands to really rub the flour and butter together. Rub pieces of the butter between your fingers into thinner pieces, drop these bits back into the bowl of flour, and repeat. Do this until all your butter pieces are broken down into pieces no bigger than a nickel. Some of your butter pieces will be smaller and that's fine.
Make a well in the center of your bowl and add four tablespoons of the water. Use one hand with your fingers spread out (as though your were holding a big grapefruit) to drag flour into the water. Keep moving your hand around the bowl bringing the dough together. As the dough begins to come together add a little more water at a time. continuing to bring it together with your hand. You want to stop adding water when the dough is shaggy, moist, and still a bit loose. It should NOT feel sticky or tacky!
Tip the dough out onto a clean countertop and lightly knead it a few times into two discs. Wrap each disc tightly in plastic wrap. Place one in the fridge to chill for at least an hour. I like to make the dough the day before I plan to make pie and let it sit in the fridge overnight.