ginger plum pie

“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.

party in house
food on table at a party
pizza
cake at party

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).

fresh plums on cooling rack

Thankfully, just as was the company, the pie turned out to be pretty outstanding.

rolling out pie dough for ginger plum pie
preparing ginger plum pie in pie plate

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.

sliced of ginger plum pie on plate

Of course, I also highly recommend serving it to good friends, new or old. It just tastes better that way.

slice of ginger plum pie on plate

P.S. Hugest of thank yous to Emile Henry, J.K. Adams, Lekue, General Mills and Red Star Yeast for the wonderful gifts provided to us!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
ginger plum pie

Gluten Free Ginger Plum Pie with Hazelnut Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 1 9-inch pie 1x
Print Recipe

Ingredients

Scale

For the hazelnut crust:

  • 2 cups hazelnut flour/meal
  • 1/2 stick (4 tablespoons) chilled unsalted butter, cubed
  • 1/2 cup powdered sugar
  • 2 tablespoons milk or heavy cream

For the pie:

  • 7 cups pitted and sliced plums (about 10 plums)
  • 1/4 cup plus 2 tablespoons turbinado sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons plus 2 teaspoons chopped crystallized ginger

Instructions

  1. 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.
  2. Heat oven to 400 degrees F. In a large bowl, toss sliced plums with sugar and cornstarch.
  3. On a lightly floured surface, roll out dough to a 1/4-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.
  4. Bake 35 to 40 minutes until crust is a deep brown and plums are soft and juicy. Cool at least 15 minutes before slicing.