Plum Blackberry Potpie Recipes

PLUM-BLACKBERRY STREUSEL PIE

Steps:

• Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.
• Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. 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.
• 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.
• Mound filling in shell. Crumble streusel evenly over filling.
• Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.

PLUM-BLACKBERRY POTPIE

Steps:

• Preheat oven to 375 degrees. Make the crust: Unfold pastry on a very lightly floured baking sheet, and roll out to a 1/8-inch thickness. Set a 9-inch pie plate, upside down (do not press down), on 1 side of pastry, and cut around plate using a sharp paring knife. Remove dish. Cut five 3/4-inch-wide strips from scraps.
• Brush round with egg wash (do not let drip down sides), adhere strips to surface, and brush again with egg wash. Cut out a 2 1/2-inch hole in the center of pastry round using a biscuit cutter. Sprinkle with sanding sugar. Freeze for 15 minutes.
• Make the filling: Mix together plums, blackberries, granulated sugar, cornstarch, five-spice powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Pour filling into pie plate, and cover with parchment-lined foil. Transfer to a foil-lined rimmed baking sheet.
• Bake pastry crust on top rack and filling in bottom third of oven for 30 minutes. Transfer crust on baking sheet to a wire rack (it should be golden and cooked through). Let cool slightly.
• Continue to bake filling until starting to bubble in center, about 30 minutes more. Remove from oven, uncover, and top with pastry crust.
• Bake pie until bubbling vigorously in center, about 10 minutes more. Transfer pie to a wire rack, and let cool for at least 1 hour before serving.

BLACKBERRY POT PIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.
• Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
• Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.
• Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving.
• Serve each individual pie with a scoop of vanilla ice cream.
• Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.

PLUMS & BLACKBERRIES IN ROSEMARY SYRUP

Steps:

• Put the sugars into a saucepan with 250ml/9fl oz cold water. Heat gently and stir until the sugars have dissolved, then bring to the boil and simmer for 10 mins to reduce slightly.
• Add the lemon zest and juice, rosemary and plum halves, bring back to a simmer and cook gently for 10 mins until the plums start to soften. Tip the blackberries into the pan and stir gently to warm through. Serve in bowls with scoops of ice cream.

HOMEMADE BLACKBERRY PLUM JAM

Steps:

• Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
• Wash, pit and chop plums w/ skins.
• Wash and crush blackberries w/ potato masher.
• Place plums and crushed blackberries in large pot.
• Add pectin a little at a time to plums and berries, stirring constantly.
• Heat on high stirring constantly until mixture comes to a FULL boil.
• Add sugar ALL at once, stirring.
• Bring mixture back to a full hard boil, stirring constantly.
• Use potato masher to carefully further crush plums and berries in pot.
• Boil for 5 minutes.
• Skim off foam, if present.
• Place in sterilized, hot jars, leaving 1/4" headspace.
• Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
• Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
• Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.

SPICED PLUM & BLACKBERRY CRUMBLE

Steps:

• First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
• Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

PLUM BLACKBERRY GALETTE

Steps:

• Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).
• Combine plums, lemon juice, flour, salt, and 3/4 cup granulated sugar. Gently stir in blackberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.
• Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.
• Stir together yogurt and remaining tablespoon granulated sugar. Cut galette into wedges and serve with sweetened yogurt.