California Plum Pie

Sweet and spicy, this California Plum Pie makes the most of summer’s stone fruit bounty. Ginger and black pepper add a subtle kick. Serve with ice cream for an extra special treat. This pie uses the recipe for Our Favorite Piecrust.

California Plum-Ginger Pie
 
Ingredients
  • 2 pounds plums, pitted and sliced (8 to 10 plums)
  • 1 cup (200 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • 1 lemon, zested and juiced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • Our Favorite Piecrust
  • 2 tablespoons low-sugar fruit pectin
  • 2 tablespoons (16 grams) cornstarch
  • 1 large egg, lightly beaten
  • 2 tablespoons (24 grams) turbinado sugar
Instructions
  1. In a large bowl, toss together plums, 1 cup (200 grams) granulated sugar, lemon zest and juice, fresh ginger, ground ginger, salt, and pepper. Let stand for 30 minutes.
  2. On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½-inch beyond plate. Fold edges under and crimp as desired. Freeze for 30 minutes.
  3. Preheat oven to 400°F.
  4. Strain plum mixture through a colander into a large bowl. Reserve ½ cup plum liquid; discard remainder.
  5. In a small saucepan, combine reserved ½ cup plum liquid, pectin, and remaining 1 tablespoon (12 grams) granulated sugar. Cook over medium-high heat, whisking constantly, until pectin dissolves and mixture thickens slightly, 3 to 4 minutes.
  6. Toss drained plum mixture with cornstarch. Pour into prepared crust. Drizzle with pectin mixture.
  7. On a lightly floured surface, roll remaining dough into a 12-inch circle. Cut dough into triangles, and layer on top of filling. Brush dough with beaten egg, and sprinkle with turbinado sugar. Place pie on a baking sheet.
  8. Bake for 20 minutes. Reduce oven temperature to 375°F, and bake until golden brown and bubbly, 35 to 40 minutes more. Let cool for at least 1 hour before slicing.
 

 

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