Plum Ginger Pie

Name: Plum Ginger Pie
Prep time: 90 min
Cook time: 50 min
Total time: 140 min
Yield: 1
Ingredients: 300g (2 1/2 cup) flour; 150g (3/4 cup) butter, cold; 50g (3 1/2 tbsp) sugar; 90ml (6 1/2 tbsp) water (or more)*; pinch of salt; 1 egg ( for egg wash); sugar and almond flour to sprinkle (optional); 800g (5 cups) plums, stoned and sliced; 50g (3 1/2 tbsp) sugar; 1tbsp grated ginger; 1/2 lemon, squeezed; 1tbsp cornstarch

by Agata

1 pie

2 hr 20 min

I did warn you there would be a lot of pie recipes coming your way, didn't I?

The third (and not last!) in the pie series is this gorgeous plum lattice pie. It's super tangy and refreshing with all the ginger and lemon juice, so definitely load it up with ice cream when you eat it!

The basic recipe is the same regardless of the shape of pie you want to make, all you need is flour, butter, salt, and water. Make sure you always have these at hand and you'll never have to go another day without a pie.

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Plum Ginger Pie

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Recipe details

Yield 1 pie
Time spent: Prep time: 90 Minutes Cook time: 50 Minutes Total time: 2 hr 20 min

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% Daily value

Ingredients

For the crust (30cm / 1inch)

300g (2 1/2 cup) flour
150g (3/4 cup) butter, cold
50g (3 1/2 tbsp) sugar
90ml (6 1/2 tbsp) water (or more)*
pinch of salt
1 egg ( for egg wash)
sugar and almond flour to sprinkle (optional)

For the filling

800g (5 cups) plums, stoned and sliced
50g (3 1/2 tbsp) sugar
1tbsp grated ginger
1/2 lemon, squeezed
1tbsp cornstarch

Instructions

For the crust

Prepare the filling for the pie (see instructions below) and set aside.
In a large bowl, measure out the flour, salt, and sugar, and whisk together.
Add cold, cubed butter and rub together with your fingertips until you get a breadcrumb like mixture.
Add the water*, mix together until combined. If it still doesn't come together perfectly, just wet your hands (don't just pour more water on top!) and keep on kneading until it comes together.
When you get a smoothish ball, wrap it up in cling film and place in the fridge for 30-60 minutes.
After the dough has chilled, divide it into two halves and place one back in the fridge. Roll out the other so that the diameter is about 2.5cm / 1inch bigger than that of your pie dish.
Lightly grease the pie dish with some butter or cooking oil, and place the rolled out dough in it. Try lifting and dropping the edges rather than squeezing it with your fingers, to avoid stretching the dough. Make sure you have a decent amount of excess dough hanging over the edges.
Place the pie dish back in the fridge and preheat the oven to 200 celsius (390 fahrenheit)
Take the pie dish out, and spread some baking paper or tin foil on top. Pour baking stones or dry rice on top, and place in the oven for 10 minutes.
Take the dish out and remove the baking paper and rice. Make small holes on the bottom using a fork and place back in the oven for additional 5 minutes
Take the dish out again, lightly prick the bottom with a fork to remove any air bubbles, and trim the edges so that the only slightly overlap the edges of the dish
Roll out the remaining dough into the same size as the first half and cut it into even strips of desired thickness
Fill the pre-baked pie bottom with the filling and lay out a few strips of the pie dough on top, leaving some space in between (5-10 strips, depending on how thick they are)
Fold back every other strip until about half way and place one long strip perpendicular to the parallel strips. Unfold the folded strips over it, and fold the other half of the parallel strips.
Continue until you have a full lattice top. I'd recommend watching a video on how to do it if you're not sure, as I'm not very good with written instructions.
Tuck the strip edges under the prebaked pie bottom.
Brush lightly with egg wash, and sprinkle with some sugar and almond flour.
Bake for 35 minutes.