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Active Time
40 min
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Total Time
6 hr (includes making dough and cooling pie)
Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.
Ingredients
8 servings
Step 1
Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.
Step 2
Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.
Step 3
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill while making streusel.
Step 4
Stir together oats, flour, and remaining 1/2 cup sugar and 1/2 tsp salt. Blend in butter with your fingertips until mixture forms small clumps.
Step 5
Mound filling in shell. Crumble streusel evenly over filling.
Step 6
Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.
Leave a Review
Reviews (11)
Back to TopFantastic every time I make it. The plum and blackberry combo is perfection. I make extra fruit and topping to have individual ramekin portions as well because the pie goes so fast!
zand
Sonoma, CA
8/7/2020
I made it for my friend's birthday. SMASH HIT
blueorchid6
10/1/2014
Loved this. First time, I use plucots and blueberries, which I had on hand. Second time, within about a week's time, I used peaches and blueberries. Both times, a great hit. Love the streusel topping. Definatly my new go to recipe for streusel.
Getting11
Topeka, KS
9/7/2014
This is a great pie! It was my first time making pie from scratch. I used the attached all-butter pastry dough recipe. I've now made it twice in the last few weeks. Delicious.
lydiack
Coldstream, BC
10/11/2011
This was a beautiful, delicious pie. This one will stay in my recipe collection!
Anonymous
Columbus, OH
8/30/2011
The first time I made this, plums were not in season and I used an equal amount of pears, very tasty. Made it with plums this past weekend and it was superb. Great both ways, and gets compliments with either fruit.
sarahstl
9/11/2010
I didn't find any blackberries at the farmers market, so I made it with raspberries instead. I poured off a lot of the liquid that leached out of the berries and baked it with a lattice top instead of the streusel. It was gorgeous and delicious!
annayrault
Minneapolis, MN
9/7/2010
My husband says this is the best pie he's ever eaten. It really was phenomenal. Very tangy and beautiful color. The streusel topping was delicious, too. Love it!!!
Anonymous
Columbus, Ohio
6/25/2010
I can't really rate this recipe because I "borrowed" from it. When my husband came home from the grocery store with a store bought refrigerated deep dish pie crust (don't ask...) I found this recipe and used it as as template of sorts. I omitted the plums, used 4 cups of fresh assorted berries and, utilizing the rest of the recipe ingredients, ended up with a fabulous deep dish berry pie. On a whim I invited the neighbors over for dessert and it was a huge hit. The streusel topping put it over the top! I may make my own crust next time and/or add the plums, but in a pinch this will be my new go-to pie recipe.
Anonymous
PGH
6/6/2010
This might be the best pie I have ever made! Each individual component is great on its own and they are amazing together. I am going to try the crust and topping with my favorite cherry filling. Try this pie!
Anonymous
Arizona
8/10/2009
Great pie! Made it with the plums and balckberries from my garden. I would cook at 350 next time because the top browned a little quickly.
Anonymous
Los Altos, CA
7/16/2009
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