Blackberry Plum Pie Recipe

This luscious summer pie combines the deep, jammy sweetness of fresh plums and blackberries with a touch of bourbon and warm cinnamon spice.

Prep Time30

Cook Time1 30

Total Time2

Servings: servings

Calories: 233kcal

Author: Sandra

1 double pie crust in a pie pan (Note 1)
4 lbs fresh plums measured whole before pitting, washed, stones removed, and quartered (Note 2)
2 tablespoons bourbon (Note 4)
Juice of ½ medium lemon
½ cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon cornstarch (Note 5)
1 cup blackberries (Note 3)
1 large egg beaten with 1 teaspoon water (for egg wash)

If you haven’t already, par-bake your bottom pie crust. Line the crust with parchment and fill with pie weights. Bake at 375 F (190 C) for 20 minutes or until edges are lightly golden. Let cool slightly. (Note 1)
Keep the oven at 375 F (190 C).
1 double pie crust
Quarter and pit the 4 lbs fresh plums, then place in a large mixing bowl. (Note 2)
Stir in 2 tablespoons bourbon and Juice of ½ medium lemon until the plums are evenly coated. (Note 4)
In a small bowl, whisk together the ½ cup granulated sugar, 1 tablespoon ground cinnamon, and 1 tablespoon cornstarch. (Note 5)
Add the sugar mixture to the plum mixture and toss until fully coated.
Fold in 1 cup blackberries gently to avoid breaking them up. (Note 3)
Pour the fruit mixture into the par-baked crust.
On a floured surface, roll the remaining chilled pie dough into a rectangle. Cut about 11 strips, each 1/2-inch wide. (Note 6)
Starting at one corner, weave the strips in an over-under pattern across the top. Trim any overhanging dough.
Place one final strip around the edge of the pie to cover the seam between the lattice and bottom crust. Gently press to seal. (Note 7)
Bake for 1 hour at 375 F (190 C). Place the pie on a foil-lined baking sheet to catch bubbling juices.
Remove pie from oven and brush crust with egg wash.
Bake 10 more minutes or until the crust is golden brown and crisp.
Cool completely on a wire rack. The filling will set more as it cools.
Serve warm with ice cream or as is. (Note 8)
1 large egg

To prevent sogginess, blind bake your crust at 375 F (190 C) for 20 minutes with parchment and pie weights. Let it cool slightly before filling.
Use plums that are ripe but not overly soft. You can reduce to 3 lbs if you prefer a flatter pie.
Fold in gently to avoid crushing. They add tartness and moisture but shouldn’t overpower the plum flavor.
Adds subtle depth; the alcohol bakes off. You can omit the bourbon, if desired.
Essential for thickening this juicy filling. Do not substitute flour.
Use a ruler if needed to cut 11 even ½” wide strips. This gives a balanced lattice.
Covering the crust edge with dough helps prevent burning. A braided or simple strip both work.
The filling is loose and juicy. Best served in a shallow bowl or coupe plate with a scoop of vanilla ice cream.