Strawberry Balsamic Pie

I love pie season. Some people think it's in the fall or winter, but for me, summer pies are the best. I love a good lattice-topped berry pie (strawberry rhubarb is my reigning favorite). I've been wanting to try this recipe from Four and Twenty Blackbirds but kept forgetting about it during the short strawberry season. Not this year! I finally remembered, bought a bunch of strawberries from the market, and made this delicious pie. It's so good! Even the drippings that come off the pie onto the cookie sheet taste like wonderful, sophisticated fruit roll ups. Strawberries and balsamic go so well together, and the little tiny bit of pepper is not obvious but gives the mix a tiny kick. I used my new favorite cornmeal crust, but you can use regular crust, too (or store-bought if you want - I recommend Trader Joe's). 

Plum-Blackberry Streusel Pie

Last night I was home alone, so I felt like baking would be a fun activity. I've also been wanting to try my beautiful new Emile Henry pie dish that my sisters-in-law-to-be gave me as a shower present. (Thanks, guys!) This Plum-Blackberry Streusel Pie sounded great, so I braved the heat (not as bad as earlier this week), turned on my oven, and baked. What a pretty pie!

Ingredients:

4 large, pitted and quartered

2 cups blackberries

1 1/2 cups sugar, divided

3 tablespoons quick-cooking tapioca

2 tablespoons cornstarch

1 teaspoon grated lemon zest

3/4 teaspoon salt, divided

1 frozen pie crust (I used one from Trader Joe's)

1 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1 stick cold unsalted butter, cut into bits

Directions:

Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.

Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.