By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
438 cal · 55 min
Ginger Plum Pie
Recipe GLPRd699b35265467d
A gluten-free hazelnut crust filled with fresh plums sweetened and spiced with crystallized ginger. This elegant, naturally vegetarian dessert features a buttery, nutty shell encasing soft, juicy plums. Perfect for summer gatherings and special occasions.
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Ingredients
2 cups Hazelnut flour
½ cup Powdered sugar
4 tablespoons Chilled unsalted butter, cubed
2 tablespoons Heavy cream
7 cups Fresh pitted and sliced plums
⅓ cup Turbinado sugar
3 tablespoons Cornstarch
2⅔ tablespoons Chopped crystallized ginger
Directions
Combine hazelnut flour, powdered sugar, and chilled butter cubes in a food processor. Pulse until the mixture resembles coarse crumbs. Add heavy cream and pulse just until the dough begins to come together. Turn dough onto a clean surface and gently shape into a disk approximately 5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 15 minutes.
Preheat oven to 400°F. In a large bowl, combine sliced plums, turbinado sugar, and cornstarch, then toss gently until evenly coated. On a lightly floured surface, roll out the chilled dough to approximately ¼-inch thickness. Transfer to a 9-inch pie plate and press gently into the bottom and sides, creating an even crust.
Pour the plum mixture into the pie crust, arranging the slices in a neat pattern or for a more rustic appearance, simply spread them evenly. Sprinkle the crystallized ginger evenly over the plums.
Bake for 35 to 40 minutes, until the crust is deeply browned and the plums are soft with bubbling juices. Remove from oven and allow to cool for at least 15 minutes before slicing and serving.
Comments
Hazelnut flour is the sticking point; you'll need Harris Teeter or Kroger's specialty section, adding a trip for most Charlotte shoppers. The stated 55 minutes ignores crust-making and chilling time—expect 2+ hours start to finish. At roughly $12–14 for eight servings (hazelnuts and plums drive the cost), it's modest per plate, but the ingredient hunt and real time commitment mean this is a weekend project, not a weeknight reach. The upside: plums are seasonally strong in the Carolinas through August, it reheats decently, and the ginger-plum pairing feels deliberate rather than fussy.
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