Plum-Blackberry Pie
Plum-Blackberry Pie © Belle Morizio Plum-Blackberry Pie This pie recipe and technique—from chef Laurent Gras and writer Mitchell Davis—can be adapted to use just about any summer fruit that you like. Try substituting the vanilla to your taste with almond extract or any liqueur. If working with extremely ripe and juicy fruit, add an extra tablespoon or two of cornstarch to adequately thicken the filling. © Elizabeth Cecil Inspired by his neighbor Olivia Pattison's recipe, chef Chris Fischer uses tapioca in the filling of this pie because it thickens the juicy berry mixture without im...
Source: msn.com