Plum Raspberry Pie (for Breakfast)

July 17, 2014

Each Thursday, Emily Vikre (a.k.a. fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Ditch your go-to breakfast and bake yourself a pie instead.

Plum Raspberry Pie on Food52

In her fantastic book, An Everlasting Meal, Tamar Adler makes a passing reference to “the perfect solitary sybaritic breakfast of pasta eaten directly out of a cold bowl, in bewilderment and utter presence.”

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How someone can so casually make such an evocative statement is beyond me, but I do know that feeling of bewilderment and utter presence. I don't get it from eating pasta for breakfast -- my pasta leftovers always find their way elsewhere -- but it is very much the feeling I get when eating leftover pie, cold, directly from the pie tin, armed with just a fork and no agenda. If others are awake, you may have to use a plate. And share. But if you are the first person to rise (which you should make a habit of being if there is pie to be had), then the solitary eating of leftover pie from the pie plate is your right, and your duty.

More: In case you want more pies to eat for breakfast, here are 9.

I don’t know how the love of leftover pie for breakfast became such a thing. But pie makes for spectacular leftovers, so perhaps pie for breakfast has always been a thing. Perhaps the Pilgrims first celebrated Thanksgiving so there would be leftover pie for breakfast. The Founding Fathers may, unbeknownst to the history books, have declared independence at the height of summer fruit season for lattice-topped reasons. Perhaps the circumference of a circle was first calculated in order to give us an excuse to dedicate a day in March to pi(e), thereby yielding leftovers. Perhaps, perhaps.

Plum Raspberry Pie on Food52

The thing about pie for breakfast is that it manages to feel both indulgent -- because it is -- and wholesome, in a sort of "in my mind I am a hardworking farmhand who shovels hay bales 12 hours a day and therefore has every right to eat butter and fruit for breakfast" way.

Nearly any pie is good for breakfast, but fruit pie is great. And if you are into lopsided reasoning, you can reason that a fruit pie is not so far off from toast with jam and lots and lots of butter. I put so much butter on my toast, I may as well be eating pie (under my stewardship and butter knife, an English muffin tastes suspiciously like a croissant).

More: Get Christina Tosi's English Muffin recipe, then turn them into croissants.

Leftover pie should not be an everyday breakfast, to be sure, but neither should fresh pie be an everyday dessert. And when you do have a leftover piece of pie to steal for breakfast, you may as well glory in it. I like to eat mine in the company of an egg or a small bowl of yogurt, just to flesh out my breakfast a bit.

Plum Raspberry Pie on Food52

More: Pick up this pie plate on our online shop, Provisions -- your breakfast deserves to be beautiful.

I have been reading the children’s rhyming book Each Peach Pear Plum a great deal lately, and it ends with, “Plum pie in the sun, I spy everyone!” Spying everyone happily picnicking with their plum pie made me want my own. I added a handful of raspberries because I had them, and the resulting pie is one of my favorites to date -- for breakfast or any other meal.

Plum Raspberry Pie

Makes one 9-inch pie

For the crust:

1 3⁄4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold butter, cut into chunks
2 egg yolks
3 tablespoons cold milk

For the filling and egg wash:

1 recipe pie crust 
8 ripe plums, pitted and sliced into 1-inch thick slices (no need to peel)
1 cup raspberries
1 cup sugar
2 tablespoons cornstarch
Beaten egg, for an egg wash (I actually skipped the egg wash, but it makes the pie look nicer)

See the full recipe (and save and print it) here.

Photos by Emily Vikre

See what other Food52 readers are saying.

  • CarmaFrancie
  • snytim
  • bookjunky
  • sarabclever
  • aargersi
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.


CarmaFrancie July 20, 2014
I have a friend from Massachusetts who worked at one of the Quaker community living history museums. For the past twenty-odd years he's found a way once or twice a year to remind me the Quakers regularly ate pie for breakfast and that a single serving was 1/4 of a pie! They even had special pie ovens.
snytim July 20, 2014
Remember Bill Cosby's classic 1982 routine about feeding his kids chocolate cake for breakfast? It went like this:

"The child wanted chocolate cake for breakfast! How ridiculous! ... And someone in my brain looked under chocolate cake and saw the ingredients: eggs! Eggs are in chocolate cake! And milk! Oh goody! And wheat! That's nutrition! ... And their father said, 'Chocolate cake coming up!!' ... And five children sat at breakfast and the morning music was playing and they were eating chocolate cake and singing songs to me: 'Dad is great! Give us the chocolate cake!'"
So fruit pie is even better.
fiveandspice July 20, 2014
Hahaha, yes, I love that one. My favorite part is when he says, "That's nutrition!"
bookjunky July 18, 2014
My relatives in Minnesota eat pie for breakfast. I think it may be a regional thing. I found it surprising but I'm from California.

I have ripe plums from my tree and blackberries growing wild all over the property (they are early this year on account of the mild winter), so it seems like I am fated to make a version of this pie.
bookjunky July 18, 2014
Oh how funny...just read your bio and saw that you are from MN. Didn't even realize that. :)
fiveandspice July 20, 2014
I'd say it was a regional thing, but I happen to know people in other parts of the country who also eat pie for breakfast. But, maybe they have midwestern roots?...
sarabclever July 18, 2014
I can probably still recite each peach pear plum to you (and that was one of the few books that never got annoying). I love all the books by those authors--I can't wait until my kids are little older to buy the jolly postman! In any case I've never made plum pie, so I'll have to correct that. Also, I was trying to convince my husband this week that leftover pie was appropriate for breakfast. At least fruit pie. He disagreed, and I've sent him this link. (I take this issue seriously, apparently!)
fiveandspice July 20, 2014
I know!!!! I can recite the whole thing! I memorized it when I was, like, 3, and I've had it memorized ever since, but now that I have a baby we use the book so he can see the pictures. I can't wait for him to be old enough for the Jolly Postman. I think that is one of the greatest children's books of all time. So fun to read all the letters. Also, your husband is definitely wrong. Pie is one of the best breakfasts. :)
aargersi July 17, 2014
Dang. Now I want pie. Again.
fiveandspice July 20, 2014
I always want pie.
Merrill S. July 17, 2014
I love that book -- it always makes me want plum pie.
fiveandspice July 20, 2014
Isn't it just a wonderful book? Ever since childhood it's made me want plum pie, and now that I'm the grown-up doing the read-aloud, I decided it was high time just to go for it.