I used this whole-wheat dough to create a pie with a lattice top—a must since it would allow some of the plums’ moisture to evaporate during baking. Luckily, the lattice was easy to weave since the dough was relatively sturdy, and the pie baked up looking as great as it tasted. The crust was beautifully tender and flaky, with a tawny color and a nutty aroma that paired beautifully with the ginger‑scented plum filling.
With this success under my belt, I also experimented with an earthy rye pie dough that Andrea developed, finding that it made a great match for another fruit that’s underused in pie: apricots. I flavored the apricots with cardamom and vanilla to enhance their aromatic sweetness.
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