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strawberry sour plum pie

5 from 1 reviews

Ingredients

for the crust*

  • 400g all purpose flour (about 3 cups)
  • 7g salt (1 teaspoon)
  • 230g cold unsalted butter, cut into chunks (2 sticks)
  • 120g cold plain yogurt (1/2 cup)
  • 30g cold water (2 tablespoons)

for the filling and assembly:

  • Chilled pie dough (above)
  • 370g pitted and quartered sour green plums ** (3 cups quartered, from about 500g whole)
  • 370g hulled and quartered strawberries (3 cups sliced, from about 450g whole)
  • 200g sugar (1 cup)
  • 1.5g teaspoon salt (1/4 teaspoon)
  • 50g quick cooking minute tapioca (1/4 cup + 1 tablespoon)
  • Egg wash: 1 egg yolk beaten with 2 teaspoon cream or water

Instructions

  1. To make the crust: Place the flour, salt, and butter in a food processor fitted with the blade attachment. Pulse several times, until the butter blends into the flour, and there aren’t any lumps bigger than a tic tac. Add the yogurt, and pulse 2 or 3 times to distribute. Drizzle in the water. Pulse a few times until it can be squeezed together into a pliable and smooth dough (don’t over-process). If the dough won’t come together, add a few more drops of water at a time.
  2. Shape the dough into 2 equal balls, flatten the balls into discs, cover each with plastic wrap, and refrigerate for just 30 minutes. Work on the filling while you wait.
  3. To fill and bake: While the dough is chilling, combine the plums, strawberries, sugar, salt, and tapioca, and let it sit for 15 minutes.
  4. Preheat the oven to 400°F (205°C) .
  5. On a lightly floured surface, roll the first round of chilled dough out to between 1/8- to 1/4-inch thick; it should be quite a bit wider than the pie pan (about 13-13.5 inches). Rotate occasionally as you work, but try not to handle the dough too much.
  6. Once it’s rolled out, gently wrap it around your rolling pin to transfer it to the pie pan. Unroll it onto a 9-inch pie pan and gently press the dough into place so it’s in contact with the entire pan.
  7. Roll out the second crust to the same thickness, and then cut it into long strips, about 3/4 to 1 inch wide.
  8. Fill the pie shell with the fruit filling, gently pressing it down with the back of a spoon to get rid of any gaps.
  9. Assemble the lattice top: First, place half the strips going in one direction all along the pie, with narrow gaps in between them. Then fold back every other strip and place another strip perpendicular to them at the edge of the pie. Drape the lifted strips back over the perpendicular strip. Repeat, alternating which of the parallel strips are lifted, adding the next perpendicular strip each time, until the whole pie is covered.
  10. Once the pie is covered, dab a little water under the edge of each strip to make sure they stick to the bottom crust. Evenly trim the excess edges (both the top and bottom). Use a fork to crimp it all the way around. Place the pie in the freezer for about 10 minutes.
  11. Once the top feels firm, brush the pie’s surface with the egg wash and bake for 15 minutes at 400°F (205°C).
  12. After 15 minutes, reduce the heat to 350°F (175°C) and bake for another 45 minutes. If the edges of the crust start to brown too quickly for your liking, use a crown of tinfoil for the last 20 minutes of baking.
  13. Place the pie on a cooling rack for at least 2 hours, until it comes to room temperature.

Notes

* To make this dairy free, use your favorite shortening-based crust recipe, and use the water option instead of cream in the egg wash. Most recipes out there have a combination of shortening and butter, but you can usually use a combination of vegan butter substitute and shortening to make a crust recipe dairy free. Or to make this gluten free, use your favorite gluten free crust recipe (use a gluten free all purpose flour blend that includes xanthan gum to make sure the crust isn’t too crumbly).

** Also known as jarareng or gojeh sabz, these plums are available in early to mid spring in Middle Eastern markets and some farmers’ markets. Some are a little on the crunchy side, especially early in the season. If yours are extra-crunchy, microwave them for a minute or two before mixing them in with the strawberries. Jarareng cling to their pits, so always cut away from your hand, and follow the GIF following this recipe.