Description
Gluten-free gingery plum pie with a hazelnut flour crust.
Ingredients
- FOR THE PIE CRUST:
- 2 cups Hazelnut Flour/meal
- 4 Tablespoons Chilled Unsalted Butter, Cubed
- ½ cups Powdered Sugar
- 2 Tablespoons Milk Or Heavy Cream
- FOR THE PIE FILLING:
- 7 cups Pitted And Sliced Plums (for 7 Cups You’ll Need About 10 Plums)
- ¼ cups Plus 2 Tablespoons Turbinado Sugar
- 3 Tablespoons Cornstarch
- 2 Tablespoons Plus 2 Teaspoons Chopped Crystallized Ginger
Preparation
To make the crust: Add the crust ingredients into a food processor. Pulse just until a dough forms. Shape dough into a disk about 5 inches in diameter. Wrap tightly in plastic wrap and chill in the fridge for at least 15 minutes.
Heat oven to 400 F. In a large bowl, toss sliced plums with sugar and cornstarch.
On a lightly floured surface, roll out dough to a ¼-inch thickness. Press dough into the bottom and sides of a 9-inch pie plate. Arrange plums in the pie crust (or if you’re into a more rustic look, just pour the plums into the pie plate). Sprinkle with crystallized ginger.
Bake 35 to 40 minutes until crust is a deep brown and plums are soft and juicy. Cool at least 15 minutes before slicing.
Pie crust recipe adapted from Bob’s Red Mill.
