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Author Notes: As summer begins, I have been seeing pluots at every grocery store I walk into and as a stone fruit enthusiast, I have to get at least one every time. A few weeks ago, I had a pluot so juicy and flavorful that I knew I had to make something out of these awesomely tart fruits! I was unable to find a recipe on Food52 for a pluot pie, so I decided to freestyle it - and it worked really really well. —Jonah Ollman
Makes 1 9-inch pie
teaspoon quick cooking tapioca powder
- First, make the crust. I use Four & Twenty Blackbirds' All-Butter Crust recipe found here: https://food52.com/recipes/24906-all-butter-crust-recipe. Let the crust chill in the fridge for at least 3 hours, preferably overnight.
- Cut the pluots into thin slices and place in a large bowl. Mix in the sugar and let sit for 10 minutes. Drain the liquid at the bottom of the bowl into a small saucepan. Heat the liquid on medium-heat until its size has decreased by half and noticeably thickened. Remove from heat and set aside.
- Meanwhile, thoroughly mix the flour, tapioca powder, and cinnamon into the pluots.
- Roll out the dough for the bottom crust and place in the pie pan. Sprinkle a thin layer of flour and sugar over the dough in the bottom of the pan. Place the pluots in the pan and spread evenly (a small bump in the middle is okay). Then, roll out the dough for the top crust and cut it into strips. Arrange the strips over the pluots in a lattice design.
- Mix an egg in a small bowl and coat the visible crust with it using a pastry brush. Sprinkle Turbinado sugar over the crust.
- Bake the pie at 375° for 45 minutes or until crust is golden and pluots are slightly bubbling.
- Serve with thickened pluot juice liquid drizzled on pie or on ice cream.