Raspberry Plum Pie Food

NECTARINE-RASPBERRY SLAB PIE

Steps:

• For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days.
• Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F.
• For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine.
• To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough.
• Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter.
• With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang).
• Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.)
• Let cool. Slice into wedges and serve warm or at room temperature.

PURPLE PLUM PIE

Steps:

• Preheat oven to 375°. In a large bowl, sprinkle plums with lemon juice. Combine sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell. , For topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling. , Bake until filling is bubbly, 50-60 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Cool on a wire rack.

SUMMER FRESH RASPBERRY PIE

Steps:

• Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
• Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
• Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
• Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

NECTARINE, PLUM, AND RASPBERRY PIE

Steps:

• Pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
• Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Filling and assembly:
• Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.
• Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).
• Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.
• Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.
• Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.
• Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
• Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.
• Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.
• Cool pie to room temperature on a rack, at least 2 hours.

EASY AS PLUM PIE

Steps:

• Preheat oven to 450 degrees.
• Place one pie crust into a 9"pie dish.
• Wash plums, do not peel.
• Cut plums in half remove pit, then into quarters.
• Arrange plums in the pie crust.
• Mix together the dry ingredients, then sprinkle over the plums.
• Dot with the butter.
• Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
• Cut about 6 1" slits into the top of the pie.
• Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
• Cool, serve warm or cold.

RASPBERRY-PLUM PIE

Steps:

• Heat oven to 425 degrees. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer dough to a 9-inch pie plate, gently pressing dough into pan. Trim dough 1/2 inch larger than pan; tuck excess under, forming a thick, rolled crust. Chill.
• In a large bowl, combine plums, sugar, flour, and cornstarch; toss to combine. Add raspberries, and gently toss to combine. Transfer mixture to chilled crust. Dot with butter, and return to refrigerator.
• Roll out remaining disk of dough into a 10-by-12-inch rectangle, about 1/8 inch thick. Using a fluted pastry wheel, cut dough into twelve 3/4-inch-wide strips. Lightly brush lower third of each strip with water. Place strips on top of fruit, and weave a lattice. Trim edges flush with pie pan, and gently press to seal. Chill pie 20 minutes more.
• Place pie on baking sheet; bake until crust begins to turn brown, about 20 minutes. Reduce heat to 375 degrees, and bake until crust is brown and fruit is bubbling, 40 to 50 minutes. Transfer to a wire rack to cool. Serve.

INDIVIDUAL RASPBERRY PLUM CRISPS

Steps:

• Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or gratin dishes. In a large bowl gently combine the plums, raspberries, flour and sugar. Distribute this mixture evenly among the ramekins. In a separate bowl, combine the pecans, flour, brown sugar, melted butter and salt. Divide this mixture evenly among the ramekins. Place the ramekins on a cookie sheet and place in the oven for 20 minutes, or until the topping is golden brown.

RASPBERRY-PLUM CRUMB TART

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
• Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
• Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
• Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
• In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

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.

RASPBERRY PLUM CRUMBLE

Steps:

• Preheat the oven to 350°F.
• Cut in the Plums in half and pit them. Now cut them into 1-inch wedges.
• In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas.
• Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
• Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

PLUM AND RASPBERRY CORNMEAL CRISP

Steps:

• Place a rack in the center of the oven and heat oven to 350 degrees.
• Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
• Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
• Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.