Friday, May 4, 2012

Fifty Second Friday: Ginger Plum Pie

There has been a serious shortage of pie in my life. And with next week being my "Live Below the Line" week, I thought I need to get in my baking fix before the (albeit brief) drought. It just so happens that I had a bag of frozen Italian plums from the fall that were dying to make their escape before the summer fruit infiltration (oooh, peaches...). But I have to admit, that sometimes I'm at a bit of a loss when it comes to baking with plums. In fact, you may only find a couple of recipes on the blog. I guess it's time for another, then. Here we go, gluten-free and potentially refined-sugar free!

Ginger Plum Pie
1/3-1/2 cup canola oil
2 tbs almond milk
1 tsp vanilla extract
1/3 cup turbinado sugar
1/2 tsp salt
2/3 cup corn meal
1/3 cup millet flour
1/3 cup tapioca starch
1/4 cup almond meal

2 cups sliced plums
1 cup slice peaches
1/4 cup tapioca starch
1/3 cup turbinado sugar
2 tsp cinnamon
1 tsp ground ginger

1. Mix oil, milk, vanilla, salt, and sugar (start with 1/3 cup oil). Add in flour and combine until it clumps like wet sand (adjust liquid or dry ingredients to achieve this). Press into a greased pie tin.
2. Preheat oven to 350F. Place pie plate in oven. 
3. Toss (defrosted) plums, peaches, sugar, tapioca, and spices together until evenly coated. When oven has preheated, remove pie pan. Fill crust with fruit and replace in oven. Bake for 35-45 minutes, until fruit begins to bubble and the crust edges are just starting to brown. 
4. Remove, cool, enjoy! Maybe try with some nice vanilla almond milk (or coconut milk) ice cream...

Check out more healthier treats on Wellness Weekends!

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