Sister Pie Blueberry Plum Balsamic Pie

Seems like an odd combination-blueberry, plum, and balsamic vinegar- but they go really well! I went to buy balsamic vinegar form Modena. Used 1 pound of blueberries, and 1 3/4 pound of red, black, and pluot plums. Baked at 15 min at 425 and 55 min at 350. Make sure to put pie on top of lined parchment paper because some of the juice will spill over. Make sure to NOT blind bake the bottom crust!

Used the pie recipe from the Sister Pie cookbook: http://bakingwjess.blogspot.com/2019/03/all-butter-pie-dough-from-sister-pie.html

Blueberry Plum Balsamic Pie (~from the Sister Pie)

Filling

·        ¼ cup turbinado sugar

·        ¼ cup light brown sugar

·        2 teaspoons balsamic vinegar (used Vinegar of Modena)

·        1/8 teaspoon freshly ground pepper

·        ¼ teaspoon kosher salt

·        1 ¼ pound blueberries (4 cups)- used 1 pound of blueberries

·        1 ¾ pound plums, mixed and slices (4 cups)

·        ¼ cup tapioca starch (used potato starch)

·        1 disc all butter pie dough, rolled out and fitted into 9 inch pie pan but uncrimped and refrigerated

·        6 lattice strips made with al butter pie dough placed on parchment lined baking sheet and refrigerated

·        2 tablespoons cream cheese, at room temperature

·        2 tablespoons unsalted butter, cubed and chilled

·        1 large egg, beaten

·        1 tablespoon sugar

Directions

1.      Make the filling: In a large bowl, combine the turbino sugar, light brown sugar, balsamic vinegar, black pepper, and salt. Whisk until the mixture forms a wet paste, then add the blueberries, plums, and tapioca starch. Toss with your hands until thoroughly mixed.

2.      Remove the unbaked crust and lattice strips from the refrigerator. Using a offset spatula, evenly spread the cream cheese on the bottom of the pie shell. Layer the blueberru-plum mixture on top of the cream cheese, being careful not to mound it on the center. Dot the filling with butter cubes.

3.      The lattice process is illustrated on page 53. Here is a brief description if you need a refresher. Place one strip of lattice across the center of the pie. Take another strip and lay it on top, perpendicular to the first one, creating a cross. Lay the next 2 strips on either side of the first strip you laid down, so they are parallel to both each other and the original strip. Next, working with the original strip, fold back both ends toward the center, and then place the last 2 lattice strips down on either side of the second (perpendicular) strip. It should look like a woven lattice.

4.      Tear the ends of lattice pieces so they are flush with the perimeter of the tin. Roll the edge of the crust in, sealing the lattice. Crimp as described on page 49, being careful to push the crimps down and into the pie, as opposed to keeping them too loose on the edge. Put the assembled pie in the freezer for at least 15 min.

5.      Preheat oven to 450 ^oF. Line a baking sheet with a parchment paper (make sure to do this because the pie will spill over).

6.      Remove the pie from the freezer, place on the parchment lined baking sheet and brush the lattice and crimped edge with beaten egg. Sprinkle the pie evenly with sugar.

7.      Transfer the baking sheet with the pie on it to the oven and bake for 15-20 minutes, until the crust is evenly golden brown. Lower the temperature to 350 ^oF and continue to bake for 1 to 1.5 hours, or until the pie juices are bubbling in the center.

8.      Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.

9.      Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 2 days.