Ingredients: |
Ingredients: Pie Dough
20 Tbs unsalted butter, chilled, divided
1 1/2 C whole-wheat flour
2 Tbs sugar
1 tsp salt
1 C flour
1/2 C ice water, divided
Filling
3/4 C sugar
3 Tbs cornstarch
2 tsp grated lemon zest
1 Tbs lemon juice
1 tsp grated fresh ginger
1/4 tsp ground ginger
1/4 tsp salt
2 1/2 lbs plums, pitted and cut into 1/4-inch-thick wedges
1 egg, lightly beaten with 1 Tbs water
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Directions: |
Directions:Dough: Grate 4 Tbs butter on box grater. Transfer to freezer. Cut remaining 16 Tbs r into 1/2-inch cubes. Set aside. Pulse whole-wheat flour, sugar, and salt in food processor until combined. Add cubed butter and process until paste forms. Break paste into 2-inch chunks and redistribute evenly around processor blade. Add flour and pulse until mixture is broken into pieces no larger than 1 inch. Transfer to medium bowl. Add grated butter and toss until separated and coated with flour.
Sprinkle 1/4 C ice water over mixture. Toss with rubber spatula until moistened. Sprinkle remaining 1/4 C ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Divide into 2 even pieces. Transfer each piece to a sheet of plastic wrap. Press firmly on sides and top to form compact, fissure-free mass. Press 1 piece into 5-inch disk. Press other into 5-inch square. Chill at least 2 hours. Let chilled dough sit on counter 10 minutes, before rolling.
Line rimmed baking sheet with parchment paper. Roll dough square into 10 1/2x14 inch rectangle on well-floured counter. Transfer dough to prepared sheet and refrigerate 10 minutes. Roll dough disk into 12-inch circle on well-floured counter. Transfer to 9-inch pie plate. Wrap loosely in plastic and refrigerate 30 minutes.
Transfer chilled dough rectangle, still on baking sheet, to counter. Using pizza wheel trim 1/4 inch of dough from long sides of rectangle. Then cut lengthwise into eight 1 1/4 inch wide strips. Refrigerate strips on sheet 30 minutes.
Filling: Preheat oven to 400º. In large bowl, whisk together sugar, cornstarch, lemon zest, fresh ginger, ground ginger, and salt. Stir in plums and lemon juice. Let sit 15 minutes. Spread plum mixture evenly in chilled dough-lined plate
Top with dough strips creating lattice. Trim excess ends and press edges of bottom crust and lattice strips together. Fold under and crimp. Brush dough with egg wash.
Bake 20-25 minutes on foil–lined sheet until crust is golden. Reduce oven to 350º and bake 35-50 minutes until juices are bubbling and crust is deep golden brown. Cool on wire rack 4 hours until filling has set. |
This recipe for Plum Ginger Pie is from