Gluten-Free Ginger Plum Pie

To make the crust: Add the crust ingredients into a food processor. Pulse just until a dough forms. Shape dough into a disk about 5 inches in diameter. Wrap tightly in plastic wrap and chill in the fridge for at least 15 minutes.

Heat oven to 400 F. In a large bowl, toss sliced plums with sugar and cornstarch.

On a lightly floured surface, roll out dough to a ¼-inch thickness. Press dough into the bottom and sides of a 9-inch pie plate. Arrange plums in the pie crust (or if you’re into a more rustic look, just pour the plums into the pie plate). Sprinkle with crystallized ginger.

Bake 35 to 40 minutes until crust is a deep brown and plums are soft and juicy. Cool at least 15 minutes before slicing.

Pie crust recipe adapted from Bob’s Red Mill.