Name: Plum-Blackberry Streusel Pie
Cook time: 40 min
Total time: 6 hr (includes making dough and cooling pie)
Yield: 8 servings
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; 1/2 recipe all-butter pastry dough; 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

Image may contain Plant Fruit Food Blueberry Meal and Dish

Photo by Quentin Bacon

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.

Recipe notes

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Recipe notes

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