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Spiced Plum Blueberry Pie

This recipe will yield a 9-inch pie and I did take a little short cut by using store-bought pie crust. Do not judge me, please! I am hopeless when it comes to making crust and knowing one's limits is important in baking!

  • 1 box of pie crust (should contain two rolls of dough)
  • 1 pound plums, pitted and sliced
  • 1 pound fresh blueberries
  • 1 teaspoon Rubarama Jack’s Blend
  • 1 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • Pinch of sea salt
  • Egg wash (1 large egg and 1 tablespoon water, whisked), for brushing
  • Granulated sugar, for sprinkling

Preheat oven to 375º F. In a large mixing bowl, gently stir together the sliced plums, blueberries, Rubarama Jack’s Blend, cinnamon, and lemon juice. 

In a separate bowl, mix together sugar, flour, and salt, and let it sit for 10 minutes. Add the dry mixture to the berry mixture and stir gently until the berries are evenly coated. Set aside.

Grease the pie plate, and evenly lay out one of the crust rolls.  Gently press the out edges. Bake five minutes, remove from oven, and let rest for two minutes.

Gently fill the pie crust with the berry mixture.

Roll out the other pie dough sheet and cover the filling. Tuck any overhang under itself so it is even with the pie dish. Using a sharp knife, make 4-5 slits, about 3” in length, around the center of the pie. 

Using a pastry brush, brush the top of the pie crust with egg wash and sprinkle a tablespoon of granulated sugar over the pie crust. Bake for 55-60 minutes. The crust should be fairly evenly browned. Remove from oven.

Cool — I put mine on top of my cookie cooling rack — for at least 2 hours. Serve with vanilla ice cream, whipped cream, or enjoy all on its own!

Cindy's Kitchen

What we used: Jack's Blend, ceramic pie plate (we like the Emile Henry Modern Classics)

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