Fresh Plum-Ginger Pie with Whole-Wheat Lattice-Top Crust
Why This Recipe Works
For a new type of summer fruit pie, we piled ginger-scented fresh plums into a buttery whole-wheat crust. Leaving the skins on the plums kept the slices intact during baking; we thickened the plum juice with cornstarch to make a translucent, sliceable gel. For a whole-wheat crust that was both flaky and tender, we waterproofed some of the flour with butter so it couldn't form gluten and therefore remained tender. The remaining flour was hydrated with water, so it formed plenty of gluten and baked up flaky.