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This is officially my new favorite Fall pie.
About 2 years ago my family and I ravaged the University campus we lived near and stole ALL the fruit from the fruit trees that no one ever bothered to pick. We are PRETTY sure we didn’t do anything technically illegal so I use the term “stole” rather loosely.
At any rate, we ended up with a ton of plums.
We are the kind of people that are super scroungy and may not really have a clue what we are going to do with a certain food, but we will take it and figure it out later.
This is what we did with these plums.
I never had really done much with plums other than simply eat them. But here we were with a rubbermaid tub fill of them. My husband turned his drill press (temporarily) into a pitter and we just processed them and threw them in freezer bags. We did make a bunch of prunes but they didn’t last long because they were so tasty we ate them all, and completely forgot about the ones in the freezer.
Until a couple weeks ago when I was rummaging around for something to make a yummy sauce for a pound cake and I came across the plums. So I whipped those into a nice little sauce with some rhubarb and called it good. It was so good that I was inspired to make a pie the other night using the plums but sadly was out of the rhubarb so went for the last of our Pacific Northwest huckleberries we had picked while out in Washington visiting family a while back.
Oh good LORD it is the perfect, most delicious combination. I am officially in LOVE.
- FOR THE CRUST
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1¼ cups cold butter, cut into cubes
- 1 tablespoon apple cider vinegar
- 5 tablespoons cold water
- 1 egg, slightly beaten
FOR THE FILLING - 3-4 cups plums, pitted and halved
- 3 cups huckleberries
- 1 cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon cinnamon
- Preheat oven to 375˚
- To make the crust
- Mix the dry ingredients together.
- Cut in the butter with a pastry blender until mixture resembles course sand.
- In a small bowl combine the egg, vinegar and water. Add to the dry ingredients and blend with a pastry blender until moist.
- Divide in half and roll out one half on a lightly floured surface. Once it has reached the desired size, carefully lift one half off the counter and drape over your rolling pin. Then carefully move the whole thing over to your pie plate and place inside.
- Set aside and make the filling.
- To make the filling
- In a large mixing bowl, combine the plums, huckleberries, sugar, flour and cinnamon and stir to combine.
- Set aside and roll out the second half of the pie crust.
- Cut into strips ½ - 1" thick (according to preference)
- Pour the filling into the pie crust and criss-cross the pastry strips across the filling.
- NOTE: If you want it to look pretty for a party or dinner I recommend crimping the edges and making an egg wash (1 egg yolk and a couple tablespoons water or cream) and brushing that all over the crust. It just gives it a really pretty sheen and a little extra crisp to the crust.
- Once the pie is assembled, place in the oven for 30 minutes.
- Check the crust, if it is getting dark place a piece of parchment over the top to keep it from burning.
- Bake an additional 25 minutes or until crust is dark golden brown and the filling is set.
- Allow to cool to room temperature before serving.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
