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.
Preheat the oven to 375°F.
To make the filling: Combine the plums, brown sugar, candied ginger, tapioca, cinnamon, ginger, and lemon extract.
Let the mixture sit for 15 minutes at room temperature.
To make the streusel topping: Combine the flour, sugar, and ginger. Cut in the butter until the mixture resembles coarse crumbs. Set aside.
To assemble and bake the pie: Brush the inside of the unbaked pie crust with some slightly beaten egg white.
Spoon the filling into the crust.
Top the pie with the streusel topping.
Bake the pie for 50 minutes, or until the fruit is bubbling and the topping is golden brown.
Serve the pie warm or at room temperature, topped with whipped cream or ice cream.
Store the pie, covered, in the fridge for up to 5 days.
Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.
Interested in a make-and-freeze pie crust base (just add water and roll) good for multiple pies? See our blog post, Make-ahead pie crust.
Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.
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