Ginger Peach Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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