Plums are the perfect fruit pie filling with their firm, tart flesh, easily separated from the delightfully small pit. When you’re preparing fruit, it’s good to have a high fruit-to-stone ratio!

This recipe is further enhanced by the single pastry crust and crispy streusel topping. The spicy ginger adds a note of complexity to the overall flavour. A winner all around.

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 Spiced Plum Streusel Pie

  • Yield: Makes one 9" pie. 1x



For the crust

For the filling

  • 1 kg or 4 c plums, sliced thinly
  • 100 g or ½ c  light or dark brown sugar
  • 11 g or 1 tbsp crystallized ginger, chopped
  • 21 g or 2 tbsp quick-cooking tapioca
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp lemon oil or ½ tsp lemon extract

For the streusel topping

  • 90 g or ¾ c unbleached, all-purpose flour
  • 150 g or ¾ c granulated sugar
  • 85 g or 3 oz butter, cold, cut into pats
  • ¼ tsp ginger


Make the filling

  1. Combine the plums, brown sugar, candied ginger, tapioca, cinnamon, ginger, and lemon extract.
  2. Let the mixture sit for 15 minutes at room temperature so the fruit can macerate.

Make the streusel topping

  1. Combine the flour, sugar, and ginger. Cut in the butter until the mixture resembles coarse crumbs. Set aside.

Assemble the pie

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Brush the inside of the unbaked pie crust with some slightly beaten egg white.
  3. Spoon the filling into the crust and top with the streusel topping.
  4. Place the pie plate on the prepared baking sheet and transfer it to the oven. Bake until the fruit is bubbling and the topping is golden brown (50 minutes to 1 hour), protecting the edge of the crust partway through baking if it is browning too rapidly.
  5. Serve the pie warm or at room temperature, topped with whipped cream or ice cream.


Adapted from King Arthur Baking.

  • Author: Helen Kain