Luscious Raspberry Plum Pie

As the vibrant hues of summer begin to softly fade, giving way to the crisp embrace of autumn, there’s a unique melancholic beauty in savoring the last bounties of the season. This Raspberry Plum Pie perfectly encapsulates that feeling – a truly delicious and comforting way to bid adieu to long, sun-drenched days. Imagine plump, juicy plums mingling with tart, fresh raspberries, all nestled within a golden, impossibly flaky all-butter pie crust. Every slice is a burst of late-summer sunshine, a delightful reminder of the season’s sweet generosity before the pumpkin spice craze takes over.

The subtle shift in the air, the gentle shortening of daylight hours, and the excited chatter of children heading back to school are unmistakable signs that summer is gently winding down. While the anticipation of cozy fall recipes, spiced lattes, and comforting foods is exciting, there’s a part of us that isn’t quite ready to let go of summer’s vibrant flavors. This pie is our culinary anchor to those cherished summer moments, a way to hold onto the sweetness a little longer. It’s a celebration of abundance, a final flourish before the leaves turn and the air grows crisp.

For many, summer has been a period of significant milestones and new beginnings. For me, it culminated in the joyful arrival of our baby brother. With the biggest event now behind us, there’s a natural inclination to simply float through to the next season. Yet, I find myself clinging to the last vestiges of summer, particularly its incredible produce. The thought of stone fruit and fresh berries disappearing from market stalls brings a genuine pang of sadness. These fleeting treasures are what truly define summer’s kitchen, and I’m determined to celebrate them until the very last moment, ensuring no precious fruit goes unloved.

Why This Raspberry Plum Pie Deserves a Spot on Your Table

This pie isn’t just a dessert; it’s an experience that highlights the best of late-summer produce. The magic truly happens when the often-overlooked plum pairs with the familiar sweetness and tang of raspberries. I first stumbled upon this divine combination a few summers ago while experimenting with a delightful jam recipe, and I’ve been hooked ever since. Plums, with their rich, complex flavor and beautiful deep color, are a surprisingly wonderful addition to baked goods. They offer a unique tartness that perfectly complements the sweetness of raspberries, creating a dynamic and incredibly satisfying filling that sets this pie apart.

Encased in my favorite foolproof all-butter pie crust, the fresh fruit filling transforms into a luscious, bubbling masterpiece. The butter crust, a hallmark of homemade perfection, provides a delicate, crisp, and incredibly flaky counterpoint to the soft, sweet-tart fruit. Its golden brown exterior is not only visually appealing but also adds an irresistible texture that crumbles beautifully with every bite. If you’re yearning for a final taste of summer and appreciate the art of a perfectly baked pie, this Raspberry Plum Pie is an absolute must-try. It’s a comforting classic with a vibrant, seasonal twist, promising to be the highlight of any gathering.

Raspberry Plum Pie

Fresh raspberries and sliced plums enveloped in a flaky butter pie crust make a wonderful late summer dessert that’s easy to prepare and incredibly satisfying. This pie captures the essence of the season in every mouthwatering bite.

Servings: 8 servings

Prep Time: 30 mins

Cook Time: 1 hr

Chill Time: 2 hrs

Total Time: 3 hrs 30 mins

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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:

1. In a medium bowl, combine flour, salt, and sugar. Add cubed cold butter and use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces. Ensure some larger pea-sized butter chunks remain for flakiness.
2. Add cold water, 1 tablespoon at a time, mixing gently with your hands or a fork until the dough just starts to come together into a ball. Avoid overworking the dough to prevent it from becoming tough. Transfer the dough onto a clean, lightly floured surface and gently knead a few times to incorporate any remaining dry bits. Work quickly to keep the butter as cold as possible.
3. Divide the dough in half and shape each half into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This crucial chilling period allows the gluten to relax and solidifies the butter, which contributes to an incredibly flaky and tender crust.

For the Pie Assembly and Baking:

1. Preheat your oven to 400°F (200°C). Prepare a standard 9-inch pie plate.
2. On a lightly floured surface, roll out one disk of chilled pie crust into a rough 12-inch circle. Carefully transfer the rolled dough to your 9-inch pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, leaving about a ½-inch overhang around the rim.
3. In a large bowl, gently toss the sliced plums, fresh raspberries, granulated sugar, and cornstarch until the fruit is evenly coated. The cornstarch will help thicken the juices as the pie bakes. Pour this vibrant fruit filling into the crust-lined pie plate, spreading it out evenly.
4. Roll out the second disk of pie crust into another 12-inch circle. You have two options for the top crust: either place this entire crust on top of the filling, making a few slits in the center with a knife for steam to escape, or cut it into strips and weave a beautiful lattice top for an elegant presentation. Place the top crust or lattice over the filling. Trim the edges and crimp them decoratively to seal the pie, pressing firmly to prevent the filling from oozing out.
5. If desired, whisk together the large egg and 1 teaspoon of water in a small bowl to create an egg wash. Lightly brush the top pie crust with the egg wash; this will give the crust a beautiful golden, glossy finish and help with browning. Place the assembled pie on a baking sheet lined with parchment paper; this will catch any potential drips and make cleanup easier.
6. Bake the pie in the preheated oven for approximately 1 hour, or until the pie crust is deeply golden brown and the fruit filling is visibly bubbling thickly through the vents or lattice. The bubbling indicates that the filling has reached the proper temperature to thicken. If the crust begins to brown too quickly during baking, loosely tent the pie with aluminum foil for the remaining bake time to prevent over-browning while allowing the filling to fully cook. Let the pie cool completely on a wire rack for several hours before slicing and serving; this allows the filling to set properly, preventing it from being too runny.

Nutrition Information (per serving)

• Calories: 506kcal
• Carbohydrates: 68g
• Protein: 6g
• Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 81mg
• Sodium: 303mg
• Potassium: 182mg
• Fiber: 3g
• Sugar: 34g
• Vitamin A: 966IU
• Vitamin C: 10mg
• Calcium: 23mg
• Iron: 2mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Tips for a Perfectly Delicious Raspberry Plum Pie

• Choosing Plums: Opt for ripe but firm plums. Varieties like Santa Rosa, Black Splendor, or pluots (a plum-apricot hybrid) work beautifully, offering a good balance of sweetness and tartness. You don’t need to peel them; the skins soften beautifully during baking and add a lovely color and subtle tang to the filling.
• Working with the Crust: Ensure your butter and water are as cold as possible. This is the secret to a truly flaky pie crust, as cold butter creates pockets of steam during baking that separate the layers of dough. Don’t overwork the dough; excessive handling develops gluten, leading to a tough, rather than tender, crust. Visible bits of butter in the dough are a good sign!
• Preventing a Soggy Bottom: A common pie dilemma! The cornstarch in this recipe’s filling is key to absorbing excess moisture from the fruit. Additionally, ensuring your pie bakes long enough for the bottom crust to cook through and become golden is vital. Placing the pie on the lowest rack of your oven for the last 15-20 minutes of baking can also help crisp up the bottom.
• Flavor Boost: A tiny pinch of cinnamon, a grating of fresh ginger, or even a hint of almond extract with the fruit can enhance the flavors without overpowering the natural taste of the plums and raspberries. Start with a quarter teaspoon and adjust to your preference.
• Cooling is Crucial: Patience is a virtue, especially with pie! Allow your pie to cool completely for at least 3-4 hours after baking. This allows the fruit juices to set properly, ensuring clean, firm slices rather than a runny mess.

Serving Suggestions & Storage

This Raspberry Plum Pie is exquisite served warm, perhaps with a generous scoop of high-quality vanilla bean ice cream that slowly melts into the warm fruit, or a dollop of freshly whipped cream. The delightful contrast of the warm, juicy fruit and cold, creamy topping is simply divine. It also tastes fantastic at room temperature, making it an ideal dessert for picnics, potlucks, or leisurely afternoon gatherings. For an extra touch of elegance, a light dusting of powdered sugar just before serving adds a beautiful finish.

Leftover pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days, covered loosely with plastic wrap or foil. To reheat individual slices, a quick warm-up in the microwave is sufficient. For a larger portion or the whole pie, place it in a 300°F (150°C) oven for 15-20 minutes until warmed through and the crust regains some of its crispness.

Variations to Explore

While the plum and raspberry combination is stellar, feel free to experiment with other late-summer fruits. A delightful mix of peaches and raspberries, or even blackberries and plums, would also be wonderful. Adjust the sugar content based on the sweetness of your chosen fruits. For a spicier twist, consider adding a hint of cardamom or nutmeg to the filling. You could also transform this recipe into individual hand pies or tarts for a charming, single-serving presentation, perfect for entertaining.

Savoring the Season’s End

As the curtains begin to draw on summer, let this Raspberry Plum Pie be your delicious finale. It’s more than just a recipe; it’s an invitation to pause, appreciate the fleeting beauty of seasonal produce, and create lasting memories in your kitchen. There’s something truly special about baking with the freshest ingredients, transforming them into a dish that brings comfort and joy. Whether shared with family and friends on a late-summer evening or enjoyed as a quiet moment of indulgence with a cup of tea, this pie is a testament to the simple joys of homemade baking. So, tie on your apron, gather these beautiful fruits, and bake a piece of summer to cherish, one flaky, fruit-filled bite at a time.

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.