1 single-crust pie crust recipe, fitted into a 9-inch
pan
4 cups chopped red or purple plums (about 2 1/4 pounds, 10
to 12 plums)
1/2 cup firmly packed brown sugar
1 tablespoon chopped candied ginger
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon lemon extract
Streusel Topping
3/4 cup King Arthur Unbleached All-Purpose Flour
3/4 cup granulated sugar
6 tablespoons butter
1/4 teaspoon ginger
Combine plums, brown sugar, candied ginger, tapioca,
cinnamon, ginger and lemon extract. Let sit for 15 minutes
at room temperature.
Make topping by combining flour, sugar and ginger, then
cutting in butter until mixture resembles coarse crumbs. Set
aside.
Brush inside of unbaked pie crust with some slightly beaten
egg white. Spoon filling into crust. Top with streusel
topping. Bake pie in a preheated 375°F oven for 50 minutes,
or until fruit is bubbling and topping is golden brown.
Serve warm or at room temperature, topped with whipped cream
or ice cream (ginger is superb), if desired
