Plum-Ginger Pie with Whole-Wheat Crust

Name: Plum-Ginger Pie with Whole-Wheat Crust
Yield: Serves 8
Ingredients: 20 tablespoons (2½ sticks), unsalted butter, chilled, divided; 1 1/2 cup (8¼ ounces) whole-wheat or, rye flour; 1 cup (5 ounces), all-purpose flour; 2 tablespoons, sugar; 1 teaspoon, table salt; 1/2 cup (4 ounces), 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, halved, pitted, and cut into ¼-inch-thick wedges; 1 , large egg, lightly beaten with 1 tablespoon water

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A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES8

TIME2¾ hours, plus 3 hours chilling and 4 hours cooling

A cookbook recipe exclusively for All-Access members from The Perfect Pie

WHY THIS RECIPE WORKS

Plum pies have a problem: They’re either a mushy disappointment or a dense brick of overcooked, dried-out, leathery fruit. We wanted tender bites of plum in a fresh but slightly jammy filling. Leaving the skins on the plums and cutting them...

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