I have to admit- plums are not exactly one of my favorite fruit. When I do eat a plum though, I like it super ripe and juicy-to the point where you have to lean over the sink to enjoy it. I tend to like the kind with the red flesh (and I can never remember which type it is by looking at the skin). I’m more of a prune lover (don’t judge my Granny ways), but when I saw this recipe from last years Fall issue of Sift it caught my attention. Plums are bursting in the stores right now, so now is the time to strike! I adore a good streusel pie. My child groans when I make a pie without a top crust, but I love texture-so a pie with streusel? I’m in. I’m all about that crunch, bout that crunch, bout that crunch, so I amped up the crunch factor by adding walnuts to my streusel. There’s something about biting into a bite of pie with that soft warm oozy filling and topping of yummy crunchy crust. I skipped ice cream and went with an ice cold glass of milk and it was divine.
Note: I let my plums become very ripe (on purpose) when I made this pie and as a result I used 3 Tbsp. of tapioca because of the extra juice generated, and it set up nicely. The original recipe calls for only 2 Tbsp., so you decide. Store leftover pie in the refrigerator.
The picture doesn’t do it justice, but the filling is a gorgeous ruby red color
Gingered Plum Streusel Pie
recipe adapted from: Sift 2015 Fall issue
1/2 recipe fearless pie crust (or your favorite crust)
Roll out crust and line a 9 inch pie plate and crimp edge as desired. Brush the inside of the crust with beaten egg white (it prevents the crust from getting soggy). Chill crust for at least 30 minutes before filling.
Fifteen minutes before assembling pie make filling and preheat oven to 375° F
Spoon filling into crust and top with streusel. Place onto a sheet pan to catch any drippings. Bake at 375° F for about 50 minutes or until filling is bubbling and streusel is golden brown. Cover crust halfway through with tinfoil if crust getting too brown.
2 1/4 lbs (4 Cups/about 10-11) coarsely chopped ripe (I used very ripe) black/purple skin plums; skins left on
1/2 Cup packed light brown sugar
2-3 Tbsp. instant (quick cooking) tapioca (I used 3, see above note)
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 (heaping) Tbsp. finely chopped crystalized ginger
1 tsp. lemon zest
Combine plums, brown sugar, crystalized ginger, tapioca, spices and lemon zest. Let sit for 15 minutes at room temperature.
3/4 Cup granulated sugar
3/4 Cup flour
1/4 tsp. ground ginger
6 Tbsp. cold unsalted butter, chopped
3/4 Cup coarsely chopped walnuts
Combine first 4 ingredients, then cut in cold butter until mixture resembles coarse crumbs. Fold in walnuts, and set aside.