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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
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.