I don't know about you, but I normally get inspired to make an amazing Fourth of July dessert when it's too late. Every year I think it will be different - I'll plan ahead, find the perfect recipe and have a fun excuse to make a fun dessert like a berry flag cake, or strawberry sparkle cake. Instead something always comes up and without fail I miss an opportunity to make my dream Fourth of July dessert. So if you're like me and didn't get your baking fill this holiday, here's a perfect recipe that's as American as a dessert can be but is perfect for any summer occasion. I actually made this in London, when it was 60 degrees, so really it's the right dessert for whenever you crave some cherry plum pie!
Sweet Cherry Plum Pie
Adapted from Smitten Kitchen
Crust
**This dough recipe is technically double the amount you need. I used one half of this recipe for the entire pie, but you could use all of it and make a top crust instead of a lattice pie
3 3/4 cups all purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups unsalted very cold butter
3/4 to 1 cup buttermilk
Pie Filling
4 cups pitted fresh cherries (2 1/2 pounds)
1-2 plums cut up into pieces
4 tablespoons of cornstarch (or flour)
2/3 to 3/4 cup sugar (the amount depends on how sweet your cherries are. I only used 1/2 cup and could have used a bit more)
1/8 teaspoon salt
Juice of half a lemon
1 tablespoon cold unsalted butter
1 egg
To make the pie crust
Whisk together flour, sugar and salt in the bottom of a large wide bowl. If you have a pastry blender, cut up the butter in small pieces and use the pastry blender to work the butter into the flour until the butter is the size of tiny peas. Or a nifty trick is using a grater to grate the cold butter into the flour. This will make the butter into small pieces and once you mix the grated butter into the flour you should have the right consistency. If not, use your fingers to break up the butter into smaller pieces in the flour. Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until it makes a mass. Then use your hands to knead the dough a few times into a ball. If the dough isn't sticking together add more buttermilk one tablespoon at a time until it kneads to form a ball. Divide the dough in half, wrap each half in plastic wrap and flatten until it forms a disc. Chill in the fridge for at least an hour or up to two days.
To make the pie
1) Preheat the oven to 400 degrees.
2) Stir together the cherries, plums, cornstarch, sugar, salt and lemon gently together in a large bowl.
3) Roll out the pie crust on a floured surface. Place the rolled out dough gently into a 10 inch pie pan and trim the edges so that there is at least half an inch overhang.
4) Spoon filling into the pie crust and discard the rest of the pooled liquid left in the bowl.
5) Place the bits of cold butter on the top of the filling.
6) If you are making a full crust top pie, place the other round on top of the pie, leaving a 1 inch overhang. Fold the overhang over the bottom crust and seal it either decoratively or with a fork to crimp the edges. Cut small vents into the top of the crust for the steam to escape.
7) If you are making a lattice top pie, roll out the leftover dough and cut it into strips. Place over the pie in a lattice design with 1/2 an inch overhang over the edges. Use a fork to crimp the lattice pieces with the bottom crust.
8) Whisk egg gently to make an egg wash. Brush the egg wash over the pie crust.
9) Bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350 degrees and bake for another 25-30 minutes, or until the crust is golden.
10) Let the pie cool on a rack before eating.
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