Jennifer Verrill Faddoul's Plum-Strawberry Pie
BOSTON — FILLING: 4 c. plums, pitted and sliced 1 c. strawberries 3/4 c. sugar to taste 2 T. cornstarch Pinch of cinnamon
CRUMB TOPPING: 1 cup flour 1/2 cup butter 1/2 cup sugar
Combine filling ingredients in a bowl and mix. Pour into uncooked pie shell (either store bought or homemade). Taste plums first. Some varieties are tart. If so, they'll need a little more sugar.
*For the topping, combine all ingredients in a food processor. Sprinkle mixture on top of pie. Spread gently. Don't press down.
Bake at 375 degrees F. for 55-60 minutes or until bubbly.
Blueberry-Rhubarb Pie 4-1/2 c. rhubarb, cut into 1/2-inch pieces 1-1/2 c. blueberries 1 c. sugar 2 T. cornstarch 1/2 t. orange zest CRUMB TOPPING: see recipe right*
Combine all ingredients in a bowl, pour into unbaked crust. Add topping. Bake at 375 degrees F. for 50-60 minutes or until bubbly.