Gingered Plum Streusel Pie

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Gingered Plum Streusel Pie

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Published prior to 2008

This falls into the category of simple fruit pie, as its main ingredient is fruit. However, the addition of some assertive flavors -- ginger and lemon -- elevate the finished product above the ordinary.

Our Favorite Pie Crust Recipe, fitted into a 9-inch pan

4 cups chopped red or purple plums (about 2 1/4 pounds, 10 to 12 plums)
1/2 cup (3 1/4 ounces) firmly packed brown sugar
1 tablespoon chopped candied ginger
2 tablespoons (3/4 ounce) quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon lemon extract

Streusel Topping
3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (5 1/4 ounces) granulated sugar
6 tablespoons (3 ounces) butter
1/4 teaspoon ground ginger

Combine plums, brown sugar, candied ginger, tapioca, cinnamon, ginger and lemon extract. Let sit for 15 minutes at room temperature.

Make topping by combining flour, sugar and ginger, then cutting in butter until mixture resembles coarse crumbs. Set aside.

Brush inside of unbaked pie crust with some slightly beaten egg white. Spoon filling into crust. Top with streusel topping. Bake pie in a preheated 375°F oven for 50 minutes, or until fruit is bubbling and topping is golden brown. Serve warm or at room temperature, topped with whipped cream or ice cream (ginger is superb), if desired.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue.


  • star rating 08/17/2014
  • Angela from Wassenaar, Netherlands
  • Preparation was easy and quick. I used the single pie crust recipe (our favorite pie crust recipe has been renamed) with the optional ingredients of baking powder, vinegar. I also used cold buttermilk instead of cold water to put the the crust together, as I was out of buttermilk powder. The sweet topping perfectly complimented the tart flavor of the plums, and the ginger gave it a nice spicy flavor. Three people ate the entire pie over 3 days and were very sad when it was gone. This is my family's new favorite pie (and they love many pies).
  • star rating 09/24/2013
  • from
  • This is incredible! I'm not usually a huge fan of plums, but I saw this recipe in the Baking Sheet, and had a lot of plums hanging around, and I love ginger, so I figured, "what the heck?" It was gone in two days (there are only 2 people in our house!) I love the streusel topping, almost more than a normal crust topping. The only change I made to the recipe was to use Instant Clearjel instead of tapioca, since that's what I had in the house. I thought the flavor was excellent: not too sweet. This recipe is a keeper!
  • star rating 08/27/2013
  • BonJon from Raleigh NC
  • To me the topping was too sweet. And I like my toppings sweet, so next time will cut back on the sugar. We used "black plums" because everyone had them on sale this week. We've been subbing Clear Jel for tapioca with good results, here too. Had the filling all ready when I could not find the candied ginger in our recently rearranged spice shelves, so it waited overnight in the frig. Next day it looked a little dry, so I spritzed it with two sprinkles of Grand Marnier. (that's orange flavor, right?) It came out tasting like a cherry pie!. My husband, who adores cherry pie, was thrilled. The ginger, fresh bought at Savory Spice came out too strong, too, so will cut back on that next time. One good thing: this only needed a shallow pie dish - haven't had a use for mine in forever! But otherwise, I absolutely adored making this, so easy and simple. I can't wait to try it with other fruits. Baked perfectly, sliced perfectly, pretty on the plate. Made me look like a pro baker! We served it with a good vanilla bean ice cream. Thinking about maybe, while everything is in season, using this recipe but doing a late peach+early apple pie for the freezer to serve at Thanksgiving!
  • star rating 09/22/2009
  • Linda from Brooklyn, NY
  • This pie is truly delicious. What a great idea to put ginger in a plum pie! The ginger adds the perfect flavor to the tart/sweet combination of the plums and sugar. So glad I found this recipe.
  • star rating 08/24/2009
  • Martha from NY
  • I made this last night and it was absolutely delicious. i used 1/4 tsp of LoriAnn's lemon oil, which was a very tasty but powerful punch. Excellent way to use up the 3.5 lbs of plums I had from my CSA... Served warm with ginger ice-cream... so heavenly...