Not too busy for Ginger Peach Pie
We’ve been busy lately. Weddings to attend, gardens to weed, family to see and sprinklers to run in. Yep, we’ve been busy. Not that we haven’t been in the kitchen. We’ve been there plenty, perhaps more than usual but really not choosing to write about it until now. Ya know, busy.
I’ve got 3 recipes up my sleeve, but life is short, so let’s talk dessert first: peach pie.
Who doesn’t like peach pie? If you’re rasing your hand, you’re off the team. We loved this one (there may have been plate licking) and it was just as delicious for first breakfast the next morning. This one has a faux lattice crust**, but would be just as delicious with a solid top, a few scrap cut-outs, or no top at all. The filling for this particular pie has a gingery punch that would also make a lovely crumble or cobbler base, but I think it really shines in pie, without any other complications to compete with it’s clean, gingery goodness. And if it’s too hot to bake, just toss the filling ingredients together, minus the cornstarch, and serve it over vanilla ice cream, maybe with a nice almond cookie. Or a ginger snap.
Another note, this might be a great way to bring life to canned peaches. If you give it a try, please let me know how it goes.
Ginger Peach Pie
A double crust of your choosing, but I must say, I’ve been making mine with “white whole wheat” and we love it. Earthy, but not overpowering.
3 lbs. peaches, sliced*
2 Tbsp. turbinado (raw) sugar, failing that, light brown sugar (more if your peaches aren’t very sweet)
2 Tbsp. corn starch (less if your peaches aren’t beautifully ripe, more if you don’t like any run to your pie)
Pinch of salt
2 scant Tbsp. fresh grated ginger
Heat oven to 375 and grease and flour a 9″ pie pan. Roll out the bottom crust, place in pan and finish the edges. Pierce with a fork and bake 20 min, or until crust begins to turn golden.
While crust bakes, combine sugar, salt and cornstarch in a small bowl. Stir into the peaches. Add a little of the juice back into the small bowl. Add the ginger to the juice and stir it enough to loosen up the ginger so it spreads throughout the pie. Gently stir juice and ginger mixture into the peaches.
Roll out remaining crust and cut into thin strips. When the crust is done, pour the peach mixture into the crust and top with a lattice** and bake about 20 minutes, until the peaches are bubbly and crust is golden.
*A lot of people remove the skin. I like some skin, for texture and color, so I just sort of tug of bits of skin away as I go, and leave some of it on. The kids love to eat the bits I tug off.
**For the lattice: Roll out the remaining pastry. Cut into strips. Using 2 long strips, make an X across the middle of the pie. Parallel to the lines of the X, lay strips in alternating directions and area of the pie (middle pieces, far left in one direction, far right in the other direction, far right in the first direction, far left in the other one, etc.) until it’s done. You could get adventurous and lift an arm of one that’s toward the bottom to cover one that is at the top, but I doubt anyone will notice. I hope the directions are clear. Let me know if you have any questions.
This entry was posted on Saturday, July 17th, 2010 at 9:53 pm and is filed under Food, Things we Made. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.