Categories: Dessert, not tried
Ingredients
- 1 3/4 pound ripe plums, pitted and quartered
- 3/4 pound blackberries (2 cups)
- 1 1/2 cups sugar, divided
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons cornstarch
- 1 teaspoon grated lemon zest
- 3/4 teaspoon salt, divided
- 1 pie crust to fit deep dish pie plate
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1 stick cold unsalted butter, cut into bits
- Equipment: a 9 1/2-inch deep-dish pie plate
Directions
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Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.
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Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.
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Roll out dough into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill while making streusel.
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Stir together oats, flour, and remaining 1/2 cup sugar and 1/2 tsp salt. Blend in butter with your fingertips until mixture forms small clumps.
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Mound filling in shell. Crumble streusel evenly over filling.
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Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.