Plum & Raspberry Pie
One double pie crust (from the store, or your favourite recipe - our favourite recipe = 2 cups all-purpose flour, 1 cup butter, 1 tsp salt, and enough cold water to bring the dough together)
8 ripe plums, pitted and sliced into 1 inch-thick slices (no need to peel them)
1 cup raspberries
1 cup sugar
2 tablespoons cornstarch
Preheat oven to 350° F.
In a large bowl, toss together the plum slices, raspberries, sugar, and cornstarch until the fruit is coated.
Prepare your bottom pie crust.
Transfer the fruit mixture into the pie plate, on top of the bottom crust. Prepare the top pie crust, and place this on top of the pie, pinching the edges of the pie shells together and crimping them to seal the pie. Poke some slits in the center of the pie to allow steam to escape.
Put the pie on a rimmed baking sheet to catch the mess of fruit that always bubbles out. Bake it in the center of the oven until the crust is golden brown and the fruit is bubbling (about 45-60 minutes). Allow to cool at least one hour (and preferably more like 3 hours) before eating, to give the filling time to set.
Recipe adapted from Food 52.