Plum and raspberry Pie with streusel (Pie de ciruelas y frambuesas)

Hello everyone, sometimes is dwhetherficult publish the recipe but finally Im here !

Sometimes I feel a small tired, there are so many leangs in the summer and in the countryside there are many work that you will see from the normal in a house.
But I'm certain I love cooking and baking even whether I'm tired.

This recipe (from Martha Stwart) was taking advantage of abundance of plums (I also crazye raspberry / plum jam) I have that leang of try not losing fruit.

Well this cake was delicious and go fast! keep this recipe for when you want to make it, you can also make it with raspberries only ( Im using frozen raspberries)

Endelight and hugs for all and thanks by coming!!

Adapted from : Martha Stewart recipes

Ingredients

Pate sucree

1 1/4 cups all purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 cup cancient unsalted butter cut into pieces
1 large egg yolk
2 tablespoons ice water plus more whether needed

Streusel

3/4 cup confectioners sugar
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cancient unsalted butter cut into pieces

Filling

600 grams plums pitted and quartered or peaches
300 grams frozen raspberries
2 tablespoons granulated sugar
pinch salt
4 tablespoons creme fraiche

method

Paste sucree
Pulse floor, granulated sugar and salt in a food processor until combined (or by hand). Pulse in butter until mixture resembles coarse meal, about 10 moments.
Add egg yolk. With machine running add ice water in a slow, regular stream just until dough hancients together.
Turn dough out onto a work surface shape into a disk and wrap in pfinalic.
Refrigerate at least 1 hour and up to 2 days.

Streusel

Whisk together confectioners sugar, flour, baking powder and salt in a medium bowl. Using a pastry blender or yours fingers cut in butter until mixture resembles coarse crumbs.

On a lightly floured surface roll out dough about 1/8 inch thick (2,5 cm).
Fit into a 9 1/2 or 10 inch pie dish (26 cm)
Using a paring knwhethere trim to a 1 inch overhand: fancient under. Crimp edges as desired. Prick bottom of dough all over with a fork. Freeze 30 minutes.

Preheat oven to375 ° F (190° C).
Line dough with parchment urgent it into corners and edges.
Fill with dried beans or rice. Bake covered with foil 18 minutes.
remove beans or rice and parchment .
Bake until pale gancienten brown about 12 minutes more.
Transfer to a wire rack let cool slightly. Reduce oven moodature to 350 F (180°)

Filling

In a medium bowl, gently toss together plums, granulated sugar, and salt, let stand 15 minutes. Spread two tablespoons creme fraiche onto bottom of the crust, sprinkle with on third of streusel. Arrange plums on top and spread the other tablespoons of creme fraiche. Sprinkle with remaining streusel.

Bake until creme fraiche is bubbling and streusel is gancienten brown, about 40 minutes. Transfer to a wire rack and let cool about 15 minutes. Serve warm or at room moodature with ice cream or whipped cream whether desired.

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