Ingredients

• 1/4 c. turbinado sugar
• 1/4 c. packed light brown sugar
• 2 tsp. balsamic vinegar (use the good stuff)
• 1/8 tsp. black pepper
• 1/4 tsp. salt
• 1 1/4 lb. blueberries, rinsed (4 c.)
• 1 3/4 lb. plums or pluots, sliced (4 c.)
• 1/4 c. tapioca starch
• 9" pie pan with pie dough, along with 6 extra strips for lattice
• 2 tbsp. cream cheese, at room temperature
• 2 tbsp. unsalted butter, cubed and chilled
• 1 lg. egg, beaten
• 1 tbsp. sugar

Preparation

Make the filling: Combine the first five ingredients. Whisk until the mixture forms a wet paste, then add the fruit and starch. Toss with your hands until thoroughly mixed.

Remove the crust and lattice strips from the fridge. Using a small offset spatula, spread the cream cheese across the bottom of the pie pan. Layer the fruit mixture on top, making sure not to mound it in the center. Dot the filling with the butter cubes.

Weave the lattice strips across the top and finish the crimped edge of the pie. Put the assembled pie into the freezer for a 15-minute rest.

Preheat the oven to 450 degreees. Line a baking sheet with parchment paper. Place the pie on the sheet, brush the lattice and crimped edge with egg. Sprinkle evenly with sugar. Bake for 15-20 minutes, until the crust is evenly golden brown. Lower the temperature to 350 and continue to bake for 1 to 1 1/2 hours, until the juices are bubbling in the center.

Remove the pie to a wire rack to cool for 4 to 6 hours and serve.

one of mom’s cookbooks

Ingredients

• 2 teaspoons fennel seeds
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon or orange zest
• 4 garlic cloves, finely grated
• 2 teaspoons honey
• ¼ teaspoon ground allspice
• Large pinch red-pepper flakes, or to taste
• 1 chicken (about 3 1/2 pounds), cut into parts
• Kosher salt and black pepper
• 2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
• 6 fresh thyme sprigs
• 1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
• Extra-virgin olive oil, for drizzling
• ⅔ cup torn mint, basil or cilantro leaves (or a combination)
• Flaky sea salt, for serving

Preparation

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.

Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

NYT

Ingredients

• Vegetable oil cooking spray
• 1 1/2 pounds Italian plums, pitted and sliced
• 1/3 cup plus 1 teaspoon sugar, divided
• 1/4 teaspoon ground cardamom
• 2 tablespoons all-purpose flour
• 1 refrigerated ready-to-bake pie crust dough (7.5 ounces)
• 1/4 cup marzipan, crumbled into 1/4-inch pieces
• 1 large egg, lightly beaten

Preparation

Heat oven to 375°. Coat a large rimmed baking sheet with cooking spray. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve.

Epicurious