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Plum, Peach and Blueberry Pie




  • 4 ounces (1 stick) unsalted cold butter, cut in small pieces
  • 1 1/4 cup flour
  • 2 tablespoons sugar
  • ice water
  • lemon juice


  • 4 to 5 sweet ripe peaches
  • 8 to 10 ripe italian plums
  • 1/4 cup wild blueberries
  • 1/4 to 1/2 cup sugar, depending on sweetness of fruit
  • 1/3 cup flour
  • 1 teaspoon cinnamon


Preheat oven to 400°F.

  1. Slice and halve peaches and plums; toss in a bowl with sugar, flour and cinnamon. Set aside.
  2. In another bowl, mix flour and sugar and add cold pieces of butter. Work with fork until crumbly.
  3. Dribble in 2 tablespoons of ice water and a tiny splash of lemon juice. Work with hands until mixture forms a ball, adding a bit of flour or water if you need to. Don’t overwork the dough.
  4. You can wrap and refrigerate the dough for 1/2 hour first, or simply roll it out to a diameter big enough to drape in your 9-inch pie dish and up the sides. Patch up any holes and make the edge even.
  5. Pour in the fruit and sprinkle blueberries over the top. Bake 40 to 45 minutes at 400°F.

Seasonal suggestions: (Spring) strawberries or mulberries with sliced rhubarb. (Fall) apples [peeled, cored and sliced] with cranberries, dotted with butter before baking.

Hudson Valley Restaurant Week is back this April 8-21!