“If you really want to make a friend, go to someone’s house and eat with him … the people who give you their food give you their heart.” — Cesar Chavez
I’ve said it before and I’ll say it again: The food blogging community is one of the kindest, most gracious, most caring and friendliest I’ve ever been a part of. This past weekend, when I met with a few food bloggers from near and far for a pizza/pie party at Zoë Francois’s lovely home, the sentiment was only further confirmed. These are my people, and I am so incredibly blessed to know them.
Per the request of our hosts, Sonja and Alex of A Couple Cooks, we (Sarah of The Vanilla Bean Blog, Melissa of The Fauxmartha, Erin of Naturally Ella and I) were to bring either toppings for pizza or fillings for a pie for the gathering. I, of course, jumped on the dessert train — and everyone else went with pizza. Ummm, Stephanie making pie alone for all of the food bloggers = VERY NERVOUS STEPHANIE. I might have disembarked from the dessert train out of fear, but Zoë was providing the pie dough and I really needed to try that pie dough (which was two-thirds butter to one-third lard, by the way, a.k.a. Life. Changing).
Thankfully, just as was the company, the pie turned out to be pretty outstanding.
This version I am sharing with you has a few tweaks from what I made on Saturday — it’s made with a hazelnut flour crust (so it’s gluten free, babyyyy) and the filling has a bit more cornstarch for binding purposes. I also added a wee bit more crystallized ginger because I love the flavor profile that comes through when paired with the tart, juicy plums. It’s a simple fruit pie without any fanfare or frill, and it tastes delicious hot, warm or cold, for dessert or for breakfast. I enjoyed it both with a dollop of lavender ginger whipped cream (basically heavy cream whipped with this magic mixture) and on its own.
Of course, I also highly recommend serving it to good friends, new or old. It just tastes better that way.
- 2 cups hazelnut flour/meal
- ½ stick (4 tablespoons) chilled unsalted butter, cubed
- ½ cup powdered sugar
- 2 tablespoons milk or heavy cream
- 7 cups pitted and sliced plums (about 10 plums)
- ¼ cup plus 2 tablespoons turbinado sugar
- 3 tablespoons cornstarch
- 2 tablespoons plus 2 teaspoons chopped crystallized ginger
- To make the crust: Add ingredients to 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 fridge at least 15 minutes.
- Heat oven to 400 degrees 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 pie plate (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.