Now I am just making stuff up. The end of the summer fruit season is leaving me as weary as the North Florida heat and humidity. Sure, school has started, and Labor Day is waving in the distance, but it is a far cry from feeling like fall here in the true Southern U.S.
I have an amazing stash of autumnal pie recipes itching to fall out of my recipe box but I’m still wearing shorts and sandals, so the pecans and pumpkins must wait.
A plethora of plums in the market had me searching for a plum pie recipe. Plum pie? Yeah, right. Sounds crazy. Plum crazy. I found that good ol’ Martha has a Bottom Crust Plum Pie recipe which was just ripe for revision. After spotting blueberries on sale, I knew what I could concoct to take the plums to the next level. (Never underestimate the power of the blueberry. Antioxidants in my pie! Oh my!)
Use the basic pie pastry recipe, or the pie pastry of your choice. Also, while I prefer the tapioca to control the juiciest of pies, you can also use flour or cornstarch. About 2-3 tbs to ¼ cup should do the trick depending on the juiciness of your fruit. Mmm hmm….
Blueberry Plum Crazy Pie
2 lbs (6 cups) plums, washed, halved, pitted, and sliced
1 pint (2 cups) blueberries, washed
½ cup granulated sugar
¼ cup tapioca
1-2 tbs fresh lemon juice
¼ tsp fresh, grated nutmeg
2 tbs cold butter, cut into small bits
2 tbs milk and granulated sugar for the top crust
Preheat oven to 400°, with rack set in lowest position. Prepare pastry as usual. Keep it chill!
Mix tapioca, sugar, and nutmeg in a large bowl. Stir in fruit and lemon juice and let sit until the juices start flowing. Set aside as you work on your pastry. Spoon fruit into unbaked pie shell and pour liquid on top. Dot with butter pieces and top with pastry. Be sure to vent the top crust with basic slits or fancy cutouts. Brush pastry with milk and sprinkle with granulated sugar.
Bake for 20 minutes on lowest rack. Lower temp to 375° and bake on middle rack for another 20-30 minutes, until crust is golden and filling is bubbling. Tip: Place a parchment-lined, rimmed cookie sheet beneath the pie to catch any juices that dribble out of the pie.
Cool on a wire rack for a few hours before serving.
So, I kind of forgot to take a few photos here while I was in the pie groove. Here’s the pie fresh from the oven. It smelled heavenly.