Try this Plum Ginger Pie recipe, or contribute your own.
Suggest a better descriptionSource: Adapted from America’s Test Kitchen
1. Grate 4 tablespoons butter on large holes of box grater. Transfer to freezer. Cut remaining 16 tablespoons into 1/2 inch cubes, set aside.
2. Pulse whole wheat flour, sugar, and salt in food processor x 2. Add cubed butter and process until a homogeneous paste forms, about 2 minutes.
3. Carefully break paste into 2 inch chunks and redistribute evenly around processor blade. Add all purpose flour and pulse until mixture is broken into pieces no larger than 1 inch, 4-5 pulses.
4. Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
5. Sprinkle 1/4 cup ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 1/4 cup ice water over mixture and toss to combine.
6. Press dough with spatula until dough sticks together. Use spatula to divide into 2 even pieces.
7. Transfer each piece to a separate sheet of plastic wrap. Working with one piece at a time, draw edges of plastic over dough and press firmly on sides and top to form compact, fissure free mass.
8. Press 1 piece into a 5 inch disk. Press remaining piece into a 5 inch square. Refrigerate for 2 hours or up to 2 days.
9. Let chilled dough sit on counter to soften slightly before rolling. Wrapped dough can be frozen. If frozen, let dough thaw completely on counter before rolling.
10. Line rimmed baking sheet with parchment paper. Roll dough square into 10 1/2 x 14 inch rectangle on well floured counter. Transfer dough to prepared sheet and refrigerate for at least 10 minutes.
11. Meanwhile, roll dough disk into 12 inch circle on well floured counter. Loosely roll around rolling pin and gently unroll onto a 9 inch pie plate, leaving at least 1 inch overhang.
12. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to 1/2 inch beyond the lip of plate.
13. Wrap dough lined plate loosely in plastic and refrigerate until dough is firm, about 30 minutes.
14. Transfer chilled dough rectangle still on baking sheet to counter. Trim 1/4 inch from long sides of rectangle, then cut 8 1 1/4 inch strips. Refrigerate for 30 minutes.
15. For the filling: adjust oven rack to middle position and heat oven to 400 degrees F.
16. Whisk sugar, cornstarch, lemon zest, ginger, cinnamon and salt together in a large bowl. Stir in plums and lemon juice and let sit for 15 minutes.
17. Spread plum mixture into even layer in chilled dough lined plate.
18. To make lattice, evenly space four dough strips across pie, parallel to the counter. Fold back first and third strips almost completely. Lay 1 strip across pie, perpendicular to counter edge, keeping it snug against the folded edges of the dough strips.
19. Unfold first and third strips over top of perpendicular strip. Fold back second and fourth strips and add second perpendicular strip. Repeat above process for remaining 2 strips.
20. Trim excess ends, press edges of bottom crust and lattice strips together and fold under. Crimp, brush with egg wash.
21. Bake pie on aluminum lined baking sheet until golden brown, 20 - 25 minutes. Reduce oven to 350 degrees and bake until juices are bubbling and crust is deep golden brown, 35 -50 minutes longer.
22. Let cool on wire rack for 4 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 171 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 251.4mg | 9 % | |
Potassium 235.8mg | 6 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 35.6g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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