Peach Ginger Pie
Perfectly ripened peaches blend seamlessly with the warm spice of ginger, creating a harmonious balance that delights the taste buds. Whether you’re a seasoned baker or a kitchen novice, this guide will walk you through each step to create a pie that’s not only visually stunning but also a sensational treat for any occasion. Join us as we explore the ingredients, techniques, and tips to master this delectable Peach Ginger Pie and impress your family and friends with every slice.
Peach Ginger Pie
Print Recipe
Ingredients
- 2 Homemade or prepared pie crusts
- 3 lbs Peaches approx 8 or 9 peaches
- 2/3 cup Granulated sugar
- 1/2 cup All purpose flour
- 1 Tbsp Fresh squeezed lemon juice
- 2 tsp Fresh peeled minced ginger
- 1 tsp Ground cinnamon
- 2 Tbsp Unsalted butter cut into cubes
Egg Wash for Crust
- 1 large egg beaten
- coarse sugar for sprinkling on crust
Instructions
- Prepare chosen pie crust.
- Peel the peaches and then cut into 1-inch chunks.
- In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough.
- Preheat oven to 425°F. Place baking sheet on the bottom oven rack to catch any peach juices.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9 inch pie plate, tucking the dough in to make sure it is flush with the pie plate.
- Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Create a lattice top if desired, or use the full crust and cut two large slits for ventilation. Be sure the edges are sealed and flute or crimp them with a fork.
- Bake the pie at 425°F for 20 minutes. Then, keeping the pie in the oven, reduce heat to 375 degrees F. Place a pie crust shield (or use strips of aluminum foil) along the edges of the pie to keep from over browning.
- Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 45–50 more minutes.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
Notes
See the TikTok for this pie here!
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