A pound of pitted and quarter plums, half pound of blackberries, a cup of sugar, a tablespoon of cornstarch and a pinch of salt are just enough to make this delicious plum blackberry streusel.
Ingredients:
1. Pound ripe plums, pitted and quartered - 1 3/4
2. Pound blackberries - 3/4 (2 cups)
3. Sugar, divided - 1 1/2 cups
4. Quick-cooking tapioca - 3 tbsp
5. Cornstarch - 2 tbsp
6. Grated lemon zest - 1 teaspoon
7. Salt, divided - 3/4 tbsp
8. Recipe all-butter pastry dough - 1/2
9. Old-fashioned rolled oats - 1 cup
10. All-purpose flour - 1/2 cup
11. Cold unsalted butter, cut into bits - 1 stick
12. Equipment: a 9 1/2-inch deep-dish pie plate
Method:
1. Place a foil-lined large baking sheet in the lower third of your oven and preheat the oven to temperature, 375°F.
2. Take all the plums, blackberries and 1 cup sugar, tapioca, cornstarch, zest, and 1/4 tsp salt in a large bowl.
3. Roll out the dough to make a 13-inch round on a surface with light flour and a lightly floured rolling pin. Put it in the pie plate. Trim the extra dough, leaving a 1/2-inch hanging. Fold the overhang under and press it against the rim of pie plate, and then crimp it nicely and decoratively as you like. Chill while you make this streusel.
4. Stir in the flour, oats, 1/2 cup sugar, and 1/2 tsp salt. Blend in butter using your fingertips till the mixture forms small clumps.
5. Mound the filling in the shell. Now crumble streusel evenly all over the filling.
6. Bake the pie till the streusel turns golden brown and the filling starts bubbling or for about 1 1/4 to 1 1/2 hours. Let it cool completely for about 3 to 4 hours.
7. Serve and enjoy the tasty fruit pie.