Two variations of one delicious Blackberry-Plum Pie that doesn’t require any baking and had the most delicious no-bake oreo cookie crust.
Happy Sunday everyone! It’s very unusual for me to post on Sundays but today’s a special occasion. I’m sharing a recipe that was made in collaboration with my two fellow bloggers Kristina and Mateja from Story On A Plate blog. The recipe is by the talented Mateja, Kristina took care of this amazing styling and I was happily hiding behind the camera.
We shot the whole thing at Kristina’s house. She’s got a beautiful garden and the most amazing little studio in the basement. Check the photo below. Isn’t it cute 🙂 And the light is absolutely stunning. I’m secretly jealous of that place.
We started our day with coffee (tea for me) and delicious breakfast that Kristina prepared one her tiny balcony. And then we spent hours in the studio. It’s so much fun working with other creative people, especially since I don’t do it often. Kristina and Mateja are the nicest, so creative and talented. We’re planning on making more collaborations in the future and I’m super excited about that!
We’re enjoying our last days of Summer…
The heat is supposed to end tomorrow and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season. I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of Summery heat and I can’t think of a better way to celebrate that than with this delicious blackberry-plum pie.
Two ways to make this blackberry-plum pie
The procedure of making it is basically the same. The only difference is how you make the purée. The two ways are:
Making purée with fresh fruits Cooking the fruits and then making the purée
So what’s the difference?
Cooked purée has a deeper flavor while the non-cooked one is more light and fresh. There’s also a difference in color. Cooked purée gives a more reddish color while the non-cooked gives a more purple color.
Print No-bake Blackberry-Plum Pie (Two Ways) Course Dessert Keyword blackberry pie, no-bake pie, plum pie Prep Time 20 minutes Resting Time 4 hours Total Time 4 hours 20 minutes Servings 8 slices Author Mateja Delakorda Equipment 20 cm (8 or 9 inch) pie tin with removable bottom Ingredients Oreo crust 250 g oreo cookies 70 g unsalted butter Fruit Purée
200 g blackberries 200 g plums 80 g icing sugar juice of ½ lemon (only use if you're making the cooked version of the purée) Other ingredients 100 g cream cheese 100 g heavy cream 10-15 ml rose water 10 g gelatine Instructions Oreo Crust Melt the butter. Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling. Pie Filling (First Option) Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve. Prepare the gelatine as per instructions. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine. Pour onto the chilled crust and leave in the fridge to set overnight. Pie Filling (Second Option) Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve. Prepare the gelatine as per instructions. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine. Pour onto the chilled crust and leave in the fridge to set overnight. Decorating When the pie is chilled top with some more blackberries and plums. Notes Why do we add gelatine while mixing? It is to avoid chunks of gelatine in the mixture. If we added galetine in cold puree without mixing we would get chunks that would look and taste unappetizing. For a more purple color use a higher blackberry to plum ratio and the non-cooke version of the purée. You can use amaretto instead of rose water. Amaretto and plums are a very classical combination
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