Plumberry Pie

2 1-lb. pkgs. Melissa’s Organic Plum Bites, pitted and quartered
1 pint organic blueberries
1 cup sugar
3 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1 teaspoon finely grated orange peel

1 teaspoon finely grated lemon peel
½ teaspoon ground cardamom

¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
 1 single pie crust

 

Topping

1 cup brown sugar

1 cup flour

¼ cup butter, diced

 

Preheat oven to 375°F.

 

Make streusel: In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly; set aside.

 

Place your pie crust (purchased or home made) into a 9 1/2-inch deep-dish pie plate. Put a foil-lined large baking sheet in lower third of oven.

Toss plums and blueberries with sugar, tapioca, cornstarch, zests, spices, and salt in a large bowl; mound filling in shell. Crumble streusel evenly over filling.

Bake pie until streusel is golden and filling is bubbling, 1¼ to 1½ hours. Cool completely, 3 to 4 hours.
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