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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 imparting its own flavor or becoming gummy. Minute tapioca pearls are easy to find in grocery stores, but if you like, substitute an equal amount of cornstarch. Get the recipe for Black and Blue Berry Pie »

Mitchell davisLaurent grasOlivia pattisonChris fischerBelle morizio plum blackberry pieBlueberry pieElizabeth cecil inspiredBaking better pieமிட்செல் டேவிஸ்பரிசு பெற்றவர் கிராஸ்ஒலிவியா பட்டிசன்கிறிஸ் பிஷ்ஷர்புளுபெர்ரி பை