ginger peach pie recipe

Here is the recipe Meg & I are going to use to build our house of pie ingredients. This recipe was found in Saveur magazine.

We will make these pies after we've constructed our deck of pie ingredients; the original building plans will be altered just slightly--- a visual example of the pie tower is in the works

EMAIL FAVORITES PRINT

Ginger Peach Pie

SERVES 8 Making this pie with sweet, ripe peaches allowed us to use less sugar; you may need to adjust the amount of sugar, depending on the sweetness of your peaches. FOR THE CRUST: 2 cups flour 1/2 tsp. salt 8 tbsp. chilled butter, cut into pieces 3 tbsp. chilled vegetable shortening 1 egg 1 tbsp. fresh lemon juice FOR THE FILLING: 1 tbsp. fresh lemon juice 1/4 cup candied ginger diced 1 tsp. ground cinnamon 2/3 cup plus 1 tbsp. sugar 1/4 cup instant tapioca 4 lbs. fresh peaches 2 tbsp. butter 1 egg white 1. Sift flour and salt into a medium bowl. Rub butter and shortening into flour mixture with your fingers until it resembles coarse crumbs. Whisk egg and lemon juice together in a small bowl, then sprinkle into flour mixture with 3–4 tbsp. ice water. Mix until dough just begins to hold together. Wrap; refrigerate 1 hour. 2. Combine lemon juice, ginger, cinnamon, 2/3 cup sugar, and tapioca in a large bowl. Blanch peaches in a pot of boiling water for 15 seconds, then cool in a bowl of cold water. Peel, cut into thick slices, and toss in lemon juice mixture. 3. Preheat oven to 375°. Divide dough in half. Roll into two 12" circles on a floured surface. Line a 9" pie pan with one circle; add peach filling. Drape remaining circle on top, crimp edges, and slash top. Brush with egg white, and sprinkle with remaining sugar. Bake until golden, about 1 hour. Serve warm.

First published in Saveur, July 1995