I picked up a copy of a summer special Gourmet magazine called Grilling, and this was the first recipe I tried, and I love it. I’m

So good!

particularly taken with the crust, which has a great, light flavor and beautifully crisp texture. The filling is a bit on the runny side, but not in a way that ruins the dish (just certainly not grocery-store gelatin-like). We made these with our neighbor’s plums and grandma’s blackberries, and it was lovely. Just one note: I thought the crust was a bit on the skimpy side; next time I think I will 1 1/2 times it, so it has prettier edges when rolled out.

Raspberry (Blackberry) Plum Pie

2 c. all-purpose flour
1 1/2 T. sugar, divided
1 t. salt
1 stick cold, unsalted butter, cut into 1/2 inch pieces
1/4 c. cold vegetable shortening, cut into pieces (I actually used lard)
1 T. distilled white vinegar
4-5 T. cold water
1 T. whole milk

For Filling
6 T. all-purpose flour
1 1/4 c. sugar
3/4 t. grated nutmeg
2 1/2 lb. plums, pitted and cut into 1/2-inch-wide slices
6 oz. raspberries (1 1/4 cups) (I used frozen blackberries)
2 T. unsalted butter, ct into 1/4-inch pieces

1. Whisk together flour, 1 rounded T. sugar, and salt in a bowl (or pulse in a food processor). Blend in butter and shortening with your fingertips or a pastry blender (or pulse in processor) until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle vinegar and 4 T. water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

2. Squeeze a handful of dough: If it doesn’t hold together, add water, 1/2 T. at a time, stirring (or pulsing) until incorporated. (Don’t overwork or pastry will be tough.)

3. Gather dough together (it will be soft) and press into a ball. Divide in half and shape into 2 (5-inch) disks. Chill, each disk wrapped in plastic wrap, until firm, at least 3 hours (preferably 12); chilling dough well makes it easier to roll out.

4. Preheat oven to 425 with foil lined baking sheet in middle.

5. Whisk together flour, sugar, nutmeg, and 1/4 t. salt in a large bowl, then toss well with plums in a large bowl. Add raspberries and toss gently.

6. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate and chill.

7. Roll out the remaining piece of dough on a lightly floured surface into an 11-inch round.

8. Spoon fruit filling into pie shell and scatter butter over it. Cover with pastry round and trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold overhang under and crimp decoratively. Lightly brush top of pie with milk and sprinkle all over with 1 T. sugar. Cut 5 (1″ long) vents in top crust.

9. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375 degrees and continue baking until crust is golden and filling is bubbling, 40-50 minutes more. Cool to warm or room temperature, 2-3 hours.

This was my new favorite recipe from Thanksgiving. Thankfully, many guests were more interested in the cream and lemon pies more than this one, leaving this heavenly thing to just a few hands. I’m resisting making it again until Christmas, because I know I would eat it all in one sitting, but this is a really great recipe. I’ve taken it from America’s Test Kitchen’s 2007 Annual.

Southern Pecan Praline Pie

Crust
1 1/4 c. flour
2 T. dark brown sugar
1/2 t. salt
8 T. butter, cut into 1/4″ pieces
3-4 T. ice water

Filling
8 T. unsalted butter, cut into 1″ pieces
3/4 c. packed dark brown sugar
1 t. salt
3 large eggs
3/4 c. dark corn syrup
1 T. vanilla extract
2 T. bourbon (I left this out)
2 c. whole pecans, toasted, cooled, and broken into small pieces (you can toast in a skillet over med.-high heat for 8-10 min., or in a 350 degree oven for about the same amount of time–until they are fragrant)

For the Crust
1. Process the flour, brown sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse cornmeal, about ten 1-second pulses. Turn the mixture into a medium bowl (I don’t have a food processor, so I do this with a pastry blender–you can also do it with your fingers–which works really well if you are using frozen butter).
2. Sprinkle 3 T. of ice water over the mixture and stir and press the dough together using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining 1 T. water until the dough forms large clumps and no dry flour remains. Turn the dough out onto the counter and flatten into a 4″ disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour before rolling.
3. Remove dough and roll it out on a lightly floured surface until it’s about a 12″ circle and 1/8″ thick. Transfer to a 9″ pie plate. Refrigerate for 30 minutes, then freeze for 20 more (this preserves the shape by baking, but not much is lost if you don’t have time–or if you just want to leave it in the fridge a couple of hours instead).
4. When ready to bake (this means you are ready to complete the whole pie–see below), place the oven rack in the middle, and preheat the oven to 375. Line the dough with aluminum foil and place dry beans or pie weights in the dough. Bake for 20-25 minutes, then remove the foil and bake for another 10-15 minutes, until lightly browned and set. Cool on a rack.
For the Filling
5. Lower the oven temp to 275.
6. Cook butter, brown sugar and salt together in a medium saucepan over medium heat until the sugar is melted and butter absorbed, 2 minutes. Remove from heat and whisk in eggs, one at a time, then whisk in the corn syrup, vanilla, and bourbon, if using. Return the pan to medium heat and cook, stirring constantly, until mixture is glossy and warm to the touch, about 4 minutes. (Do not overheat). Remove from heat and stir in pecans.
7. Pour the filling in the warm shell (needs to be warm) and bake until the center feels set yet soft, like jello, when pressed, 45-60 minutes. Transfer to a rack and cool for 4 hours, to completely set the pie, before serving.