Lately I’m slightly obsessed. I keep making pink desserts. Strawberry yogurt pie. Raspberry Plum Streusel Pie. You’re right, it’s not good for my (constant) diet. But I can’t seem to stop.
Could it be because we’ve had snow TWICE the past week? Even though it’s SPRING. I mean, a gal’s got to get her spring color somewhere.
Sorry, I didn’t mean to shout.
Actually, part of the reason I’m cooking with fruit is that it’s spring. Time to empty the freezer of last year’s harvest. Use up the brandied plums in the cupboard (easiest preservation EVER). So when Gloria of Canela Kitchen made a Raspberry Plum Streusel Pie, I was soooo in.
I am always excited for a fruit dessert. Even for healthy eaters, dessert is too delightful to cut out–and you are supposed to eat two fruits a day. So I figure a fruit filled pie is kind of like multi-tasking!
Yes, I am hoping we’ve seen the last of the snow (knock wood), but the freezer is still full of fruit.
Happy spring (-ish)!
- 1 c flour
- 1/2 c brown sugar
- 1/2 c butter
- 3 c plums, roughly chopped, I didn’t peel
- 3 c raspberries
- 1 t vanilla
- ½ c sugar
- 3 T tapioca flour or granules
- 2 T all-purpose flour
- 1 bottom crust (commercial or your favorite recipe)
- Ice cream or whipped cream for serving
- Mix tapioca and flour. Toss chopped plums in mixture and let rest 10 minutes while you prepare streusel.
- Mix streusel ingredients (I used my fingers) lightly until they come together in crumbly pea-sized pieces.
- Add raspberries, sugar and vanilla to the plum mixture. Toss until well combined.
- Place pie crust in the pie pan then top will the fruit filling mixture. Sprinkle with the streusel topping.
- Set pie pan in a jelly roll pan to catch any drips as it cooks. Bake in 400 degree oven for about 60 minutes. Check periodically and cover topping with a layer of aluminum foil if it is browning too much (you can pretty much count on needing to do this). Fruit should be bubbling when it is done.
- Let pie rest overnight to allow tapioca to finish thickening (or break down and eat it too early and enjoy the juice).
- Top with ice cream or whipped cream for the best experience.
- No-Bake Strawberry Yogurt Pie
- Tuna Antipasto Salad