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Plum-Strawberry Pie
Jen Verrill, Verrill Farm
There won’t be any leftovers with this recipe. Jen Verrill makes one of the best pies around and the best crumb topping I’ve ever tasted. This is great served warm with a gigantic scoop of just churned home-made vanilla ice cream.
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Verrill Farm Pie Crust for 3 single pie shells
Ingredients
2 1/2 cups flour
8 oz butter
1 tsp salt
1/4 cup water
Method
• Pulse flour, butter & salt in food prossesor until corn like.
Add water & pulse until mixture forms a ball.
• Roll out dough & place in pie pan covered with silver foil to keep edges from getting burned. Bake in 375°F oven 10 -15 minutes.
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Filling for one Plum-Strawberry Pie
Ingredients
4 1/2 cups plumbs
1 1/2 cups sliced strawberries
1/2 cup sugar
2 – 3 TBS corn starch – depending on how juicy the fruit is
Method
• Mix ingredients & put in pie shell.
• top with pie crust or a crumb topping.
Crumb Topping for one pie plus a little extra
1 1/2 cups flour
6 Tbs granulated sugar
6 Tbs brown sugar
6 oz cold butter, cut up
Process all ingredients until coarse crumbs form. Do not over process. Measure about 2 cups of this topping on top of one 9” – 10” pie.
Extra topping can be refrigerated for future use.
Cook pie in preheated 375° oven for 1 hour or until fruit is bubbling around the edges.
