Fresh Plum-Ginger Pie with Whole-Wheat Lattice-Top Crust

Name: Fresh Plum-Ginger Pie with Whole-Wheat Lattice-Top Crust
Yield: Serves 8
Ingredients: 20 tablespoons (2½ sticks), unsalted butter, chilled, divided; 1 1/2 cups (8¼ ounces), whole-wheat flour; 2 tablespoons, sugar; 1 teaspoon, table salt; 1 cup (5 ounces), all-purpose flour; 1/2 cup, ice water, divided; 3/4 cup (5¼ ounces), sugar; 3 tablespoons, cornstarch; 2 teaspoons, grated lemon zest plus 1 tablespoon juice; 1 teaspoon, grated fresh ginger; 1/4 teaspoon, ground ginger; 1/4 teaspoon, table salt; 2 1/2 pounds, plums, pitted and cut into ¼-inch-thick wedges; 1 , large egg, lightly beaten with 1 tablespoon water

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Appears in Cook's Illustrated July/August 2019, America's Test Kitchen TV

Desserts or Baked Goods

SERVES8

TIME2½ hours, plus 7 hours chilling

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WHY THIS RECIPE WORKS

For a new type of summer fruit pie, we piled ginger-scented fresh plums into a buttery whole-wheat crust. Leaving the skins on the plums kept the slices intact during baking; we thickened the plum juice with cornstarch to make a translucent...

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