1. Preheat the oven to 375°F.

  2. To make the filling: Combine the plums, brown sugar, candied ginger, tapioca, cinnamon, ginger, and lemon extract.

  3. Let the mixture sit for 15 minutes at room temperature.

  4. To make the streusel topping: Combine the flour, sugar, and ginger. Cut in the butter until the mixture resembles coarse crumbs. Set aside.

  5. To assemble and bake the pie: Brush the inside of the unbaked pie crust with some slightly beaten egg white.

  6. Spoon the filling into the crust.

  7. Top the pie with the streusel topping.

  8. Bake the pie for 50 minutes, or until the fruit is bubbling and the topping is golden brown.

  9. Serve the pie warm or at room temperature, topped with whipped cream or ice cream (ginger is superb), if desired.

  10. Store the pie, covered, in the fridge for up to 5 days.

Tips from our Bakers

  • There are many different thickening options available for fruit pies, from flour to cornstarch to Instant ClearJel and more. For an easy guide to thickener substitutions, see our Pie Filling Thickeners Guide.