Raspberry Plum Pie: A Flaky Butter Crust Farewell to Summer
As the golden days of summer slowly begin to fade, there’s a certain melancholy that settles in. The sun, though still warm, casts longer shadows, school bells are ringing once again, and social media feeds start to whisper promises of pumpkin spice everything. While the shift to autumn brings its own charm, it’s hard to let go of the vibrant, fresh flavors that define summer. This Raspberry Plum Pie, encased in a perfectly flaky butter crust, serves as a delicious and poignant farewell, capturing the essence of the season in every delightful bite.
This isn’t just any pie; it’s a celebration of late summer’s bounty. The marriage of sweet, juicy plums and tart, bright raspberries creates a symphony of flavors that is both comforting and exhilarating. When enveloped in a rich, buttery, and utterly flaky pie crust, it becomes an irresistible dessert that begs to be savored.
Embracing the Last Days of Summer Through Flavor
The transition from summer to fall is often marked by personal milestones, like the arrival of a new family member, as it was for me this year. With such significant events, it feels like time speeds up, pushing us towards the next season. But even as autumn’s embrace draws nearer, I find myself holding onto every last bit of summer. And what better way to do that than through its incredible produce?
My kitchen becomes a haven for seasonal fruits, and I confess, I anticipate shedding real tears when the stone fruit and berry seasons finally conclude. There’s a unique magic in these fruits, a brief window of perfection that makes them truly special. While many gravitate towards apples and pumpkins as soon as August ends, I’m here to champion the unsung heroes of late summer: plums and raspberries.
The Irresistible Pairing: Plums and Raspberries
My love affair with the dynamic duo of plums and raspberries began a few summers ago when I experimented with a delightful jam recipe. That experience revealed just how wonderfully these two fruits complement each other. Plums, with their deep, sometimes tart, sometimes intensely sweet flesh, often get overlooked in the world of baked goods, overshadowed by apples, cherries, or peaches. But I’m on a mission to change that perception, especially with this pie.
The plums, when baked, soften into a luscious, almost jam-like consistency, releasing their beautiful juices. The raspberries, nestled amongst them, burst with tangy flavor, providing a crucial counterpoint to the plums’ sweetness. This combination isn’t just tasty; it’s visually stunning too, with the deep purples of the plums bleeding subtly into the crimson of the raspberries, creating a vibrant, appealing filling.
Crafting the Flaky Butter Crust: The Foundation of a Great Pie
No fruit pie is truly complete without an exceptional crust, and this recipe calls for my favorite foolproof all-butter pie crust. The secret to a truly flaky crust lies in using cold butter and handling the dough minimally. Cold butter creates pockets of steam as it bakes, resulting in those coveted layers that shatter with each bite. The slight saltiness and richness of the butter perfectly balance the sweet-tart fruit filling, elevating the entire dessert experience. A homemade pie crust takes a little effort, but the difference in texture and flavor is absolutely worth it. It’s the kind of crust that makes people ask for the recipe!
Your Go-To Recipe for a Late Summer Dessert
If you’re anything like me and clinging to every last moment of summer, this Raspberry Plum Pie is an absolute must-try. It’s more than just a dessert; it’s a sensory experience. Imagine the aroma filling your kitchen as it bakes – a sweet, fruity perfume with hints of butter and vanilla. Then, picture slicing into that golden, bubbly crust, revealing the jewel-toned filling within. Each forkful is a bright burst of summer flavor, a delicious reminder of sunny days and bountiful harvests. It’s the perfect way to bid a fond, flavorful farewell to the season.
Raspberry Plum Pie
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Ingredients
For the crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter , cold and cut into cubes (2 sticks)
- ¼ cup cold water
- 1 large egg + 1 teaspoon water , for egg wash (optional)
For the filling:
- 8 ripe plums , cut into 1-inch slices (no need to peel)
- 1 cup fresh raspberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
Instructions
For the crust:
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In medium bowl, combine flour, salt and sugar. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas.
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Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle.
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Divide dough in half and shape into 2 disks. Cover with plastic wrap and refrigerate for at least 2 hours.
For the pie:
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Preheat oven to 400°F.
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On a lightly floured surface, roll out one disk of pie crust into a rough 12-inch circle and transfer to a 9-inch pie plate.
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In a large bowl toss the plums, raspberries, sugar and cornstarch. Dump into the crust-lined pie plate.
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Roll out the second pie crust and place it on top of the pie, or cut into strips and weave a lattice. Trim edges and crimp as desired.
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Brush pie crust with egg wash, if using, and place on a sheet pan lined with parchment paper.
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Bake until pie crust is golden brown and filling is bubbling, about 1 hour. If crust browns too quickly, cover with foil for the remaining baking time.
Tips for Baking the Perfect Raspberry Plum Pie
Achieving pie perfection is simpler than you think with a few key considerations. Here are some tips to ensure your Raspberry Plum Pie turns out beautifully every time:
- Keep Ingredients Cold: This is crucial for the flaky crust. Ensure your butter and water are ice cold. This prevents the butter from fully integrating with the flour, creating those desirable pockets of steam during baking.
- Don’t Overwork the Dough: Over-kneading develops the gluten in the flour, leading to a tough crust. Mix just until the dough comes together, and then stop.
- Chill Time is Essential: Refrigerating the dough disks for at least two hours (or even overnight) allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking. It also keeps the butter firm, contributing to flakiness.
- Prevent a Soggy Bottom: To avoid a dreaded soggy crust, preheat your oven properly. You can also place the pie plate on a preheated baking sheet when it goes into the oven. The direct heat helps to crisp up the bottom crust. Using cornstarch in the filling also helps absorb excess moisture.
- Watch for Doneness: The pie is ready when the crust is golden brown, and the filling is visibly bubbling, usually for at least 10-15 minutes of bubbling. This bubbling indicates that the starches in the filling have properly thickened. If the crust starts to brown too quickly, lightly tent it with aluminum foil.
Why This Raspberry Plum Pie is a Must-Make This Season
Beyond its incredible flavor, there are several reasons why this particular pie should be on your baking list:
- Seasonal Celebration: It highlights the best of late summer’s harvest, offering a fresh alternative to early autumn flavors.
- Unique Flavor Profile: The plum and raspberry combination is less common but incredibly delicious, providing a perfect balance of sweet and tart.
- Crowd-Pleaser: A homemade fruit pie is universally loved and makes a fantastic centerpiece for any gathering, from family dinners to potlucks.
- Therapeutic Baking: The process of making pie, from crafting the dough to arranging the fruit, can be incredibly relaxing and rewarding.
- Versatile Serving: Enjoy it warm with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or simply on its own with a cup of coffee.
Serving Suggestions and Variations
This Raspberry Plum Pie is exquisite as is, but you can certainly customize it or serve it with delightful accompaniments:
- Classic Ala Mode: A generous scoop of premium vanilla bean ice cream melting over a warm slice of pie is a timeless combination.
- Whipped Cream: A cloud of freshly whipped cream, perhaps infused with a hint of vanilla or almond extract, adds a touch of elegance.
- Crumb Topping: If you prefer a streusel topping, you can substitute the top crust for a buttery oat or almond crumb topping.
- Other Stone Fruits: While plums are fantastic, feel free to experiment with other stone fruits like peaches, nectarines, or cherries, or even a mix, ensuring they are ripe and sliced appropriately.
- Different Berries: Blackberries or a mix of summer berries could also work beautifully with the plums if raspberries aren’t available or if you want to try something new.
- Spices: A pinch of cinnamon, nutmeg, or a tiny dash of almond extract can enhance the fruit flavors in the filling.
This Raspberry Plum Pie isn’t just a recipe; it’s an invitation to slow down, savor the moment, and celebrate the fleeting beauty of summer. With its flaky, golden crust and juicy, vibrant filling, it’s the perfect sweet memory to carry with you as the seasons turn. Don’t let summer slip away without experiencing this delightful dessert!
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.