Plum-Ginger Pie with Whole-Wheat Crust | America's Test Kitchen

Name: Plum-Ginger Pie with Whole-Wheat Crust | America's Test Kitchen
Ingredients: 20 tablespoons (2½ sticks) unsalted butter , chilled, divided; 1 1/2 cup (8¼ ounces/234 grams) whole-wheat or rye flour; 1 cup (5 ounces/142 grams) all-purpose flour; 2 tablespoons sugar; 1 teaspoon table salt; 1/2 cup (4 ounces/113 grams) ice water , divided; 3/4 cup (5¼ ounces/149 grams) 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 (1134 grams) plums , halved, pitted, and cut into ¼-inch-thick wedges; 1 large egg , lightly beaten with 1 tablespoon water

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Sweet, spicy, and complex, this unique fruit pie is nothing short of special, and it all starts with fresh plums, ginger, and whole-wheat flour.

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Ingredients

20 tablespoons (2½ sticks) unsalted butter , chilled, divided
1 1/2 cup (8¼ ounces/234 grams) whole-wheat or rye flour
1 cup (5 ounces/142 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon table salt
1/2 cup (4 ounces/113 grams) ice water , divided
3/4 cup (5¼ ounces/149 grams) 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 (1134 grams) plums , halved, pitted, and cut into ¼-inch-thick wedges
1 large egg , lightly beaten with 1 tablespoon water