Ginger Peach Pie
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Crust
- 473.18 ml flour
- 4.92 ml salt
- 157.80 ml lard or 157.80 ml shortening
- 29.58 ml butter
- 59.16-73.94 ml water
-
Filling
- 1656.13 ml peaches (peeled and sliced fresh peaches)
- 78.78 ml sugar
- 78.78 ml light brown sugar
- 44.37 ml cornstarch
- 14.79 ml lemon juice (fresh is best)
- 4.92 ml lemon zest, minced
- 2.46 ml ground ginger
- 1.23 ml ground cinnamon
- 59.16 ml ginger snaps, finely crushed
- 29.58 ml whipping cream
- 14.79 ml sugar
directions
- For the pie dough, mix flour and salt together in a large bowl.
- Cut in lard or shortening and butter until mixture resembles coarse crumbs.
- Stir in water until mixture gathers easily into a ball.
- Refrigerate, covered, at least 30 minutes (placing the filling in a chilled crust and baking immediately helps prevent a soggy bottom crust).
- Preheat oven to 425°F.
- Mix sliced peaches, 1/3 cup sugar, brown sugar, cornstarch, lemon juice and rind, ground ginger and cinnamon in a large bowl.
- Cut pie dough into halves with one half slightly larger than the other.
- Roll out the larger piece on a lightly floured surface to 1/8" thickness.
- Fit into a deep 9" pie pan.
- Trim edge and sprinkle bottom with gingersnap crumbs.
- Transfer filling to pan, mounding the peaches slightly in the center.
- Roll out second piece of dough, fit over peaches and seal the crusts together; flute the edge.
- Cut several small slits in top crust to allow steam to escape.
- Brush crust all over with whipping cream and sprinkle 1 tablespoon sugar over the top.
- Put pie onto a baking sheet and place in oven.
- Bake for 20 minutes; reduce temperature to 350F and continue to bake an additional 30 to 40 minutes or until crust is golden brown.
- Cool on wire rack.
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RECIPE SUBMITTED BY
Molly53
United States